In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and let cool.

In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.

In a large mixing bowl, combine the cooled macaroni, cherry tomatoes, bell pepper, red onion, and cheddar cheese.

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

Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it a good stir and garnish with fresh parsley.