Bring a large pot of salted water to a rolling boil. Add cavatappi pasta and cook according to package instructions until al dente, about 8-10 minutes. 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.

Combine chilled, drained pasta with a splash of vinegar or lemon juice in a large mixing bowl. Toss gently to coat.

Pour two-thirds of the creamy dressing over the pasta and toss gently to coat. Allow to rest for 10-15 minutes.

Fold in diced red bell pepper, chopped celery, minced red onion, and grated carrot.

Adjust creaminess by adding remaining dressing if desired. Refrigerate for at least 2-4 hours before serving.

Stir before serving and garnish with paprika or chopped herbs if desired.