Begin by bringing a large pot of water to a rolling boil. Add a generous amount of salt, then stir in the uncooked elbow pasta. Cook the pasta until al dente, about 8-10 minutes, ensuring it's firm yet tender. Once cooked, drain the pasta in a colander and immediately rinse it under cold water to halt the cooking process and cool it down for the salad.

In a large mixing bowl, combine the mayonnaise, sour cream, red wine vinegar, sugar, yellow mustard, salt, and pepper. Use a whisk to blend these ingredients until the dressing is smooth and creamy.

Add the rinsed pasta to the bowl with the dressing. Then, stir in the small diced celery, diced red pepper, and diced red onion. Gently toss everything together, ensuring that each piece of pasta and vegetable is evenly coated with the dressing.

Once all ingredients are combined in the mixing bowl, cover it with plastic wrap or a lid. Refrigerate the macaroni salad for at least 2 hours; overnight is even better if time allows.