Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Prepare the Dressing: In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.

Chop the Veggies: Finely chop the red and green bell peppers, red onion, celery, and dill pickles. Add to the dressing and mix gently.

Combine the Pasta and Dressing: Fold cooled macaroni into the dressing mixture until well coated.

Add Cheesy Goodness: Mix in cheddar cheese, green onions, garlic powder, and smoked paprika.

Season to Taste: Adjust with salt and pepper as desired.

Chill and Serve: Cover and refrigerate for at least 1 hour before serving.