Instructions:
- Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package directions until al dente (slightly firm).
- During the last 2 minutes of the pasta cooking time, add the frozen peas and the shaved carrot ribbons directly into the boiling water.
- Immediately drain the pasta and vegetables through a sieve. Rinse briefly with cold water to stop the cooking process and remove excess starch. Drain very well and set aside to cool slightly.
- Prepare the dressing: In a separate medium bowl, whisk together the mayonnaise, sour cream/yogurt, vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until completely smooth and emulsified. Taste and adjust seasoning.
- In the large mixing bowl, combine the cooled pasta/vegetable mixture with the diced celery, minced red onion, and chopped chives.
- Pour the prepared creamy dressing over the pasta mixture. Toss gently but thoroughly until every piece of pasta is coated.
- Cover the bowl and refrigerate for a minimum of 1 hour (preferably 3-4 hours) to allow the flavours to meld together. This resting period is crucial for flavour development.
- Before serving, give it one final stir. If the dressing has thickened too much, stir in a splash of cold water or milk until the desired consistency is achieved. Serve chilled.