In a large pot of boiling water, cook the ditalini until al dente as per package directions. Drain the pasta and place in a large tupperware.
2 cups ditalini pasta
Toss the pasta with the olive oil. Chill in the refrigerator at least 15 minutes.
1/2 Tablespoon olive oil
Finely dice the celery, onion, and tomato. Place the onion only in a small bowl and cover with cold water. Let sit 5 minutes and then drain. (This will take some of the sharpness out of the raw onion).
1/3 cup red onion, 1/3 cup celery, 1/3 cup cherry tomatoes
In a small bowl, combine the mayo, dry mustard, sugar, vinegar, sour cream, and 1/2 teaspoon salt.
Take the pasta out of the refrigerator. Add the vegetables, sauce, and parsley. Stir to combine. Season with salt and pepper to taste. Serve immediately or chill until needed.
1 Tablespoon fresh parsley, black pepper
Notes
This macaroni salad has a little tang to it from the vinegar. If you are not a fan of a vinegar taste, reduce or omit the vinegar at first and then add a little at a time to taste preference.The longer the sauce is mixed into the pasta, the more sauce it absorbs and drier it gets. I recommend not mixing the sauce with the pasta until within an hour or two of serving at most. They can be stored separately in the refrigerator until then to chill.