Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, whisk together mayonnaise, sour cream, white vinegar, Dijon mustard, sugar, kosher salt, and black pepper until smooth.

Drizzle a splash of vinegar or lemon juice over the cooled pasta and toss gently to coat.

Stir two-thirds of the dressing into the pasta and let it rest for 10-15 minutes.

Fold in the diced red bell pepper, chopped celery, sliced red onion, and grated carrots.

Adjust the creaminess by adding the remaining dressing if needed, then adjust seasoning as desired.

Cover and refrigerate for at least 2-4 hours to chill and meld flavors before serving.

Before serving, stir the salad and garnish with paprika or fresh herbs if desired.