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Directions
1. Cook pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to cool; set aside.
2. In a large bowl, whisk together mayonnaise, sour cream, mustard, apple cider vinegar, sugar, paprika, salt, and pepper until smooth and creamy.
3. Add the cooked pasta, chopped eggs, celery, green onions, and sweet pickle relish (if using) to the bowl with the dressing. Gently fold everything together until the pasta and eggs are well coated with the dressing.
4. Cover and refrigerate the pasta salad for at least an hour to allow the flavors to meld.
5. Before serving, give the salad a stir and sprinkle a little extra paprika on top along with a garnish of fresh parsley. Serve chilled.
