Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente.

Drain the pasta in a colander and rinse under cold water to cool.

In a mixing bowl, combine sour cream, mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper. Mix until smooth.

In a large mixing bowl, combine the cooled macaroni, diced celery, red bell pepper, green onions, and shredded cheddar cheese.

Pour the dressing over the macaroni mixture and stir until everything is well coated.

Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Serve chilled and enjoy!