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

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

Toss the cooked cavatappi with a splash of white vinegar or lemon juice to enhance flavors.

Pour two-thirds of the dressing over the cooled pasta and gently fold until well coated. Let rest for 10-15 minutes.

Gently fold in the diced vegetables into the pasta mixture.

Adjust creaminess by adding the remaining dressing if necessary and season to taste.

Transfer the salad to an airtight container and refrigerate for at least 2-4 hours.

Before serving, stir the salad and garnish as desired.