Begin by bringing a large pot of salted water to a rolling boil. Add the ziti pasta and cook according to package instructions until it reaches al dente, usually around 8-10 minutes. Once cooked, drain the pasta and rinse under cold water to cool it quickly. Set aside in a large mixing bowl.

While the pasta cools, finely dice the red onion, bell pepper, and celery. In a large mixing bowl, combine these chopped vegetables with celery salt and celery seed, ensuring they are evenly coated.

Next, take a medium-sized carrot and grate it into fine shreds. Stir the grated carrot into the bowl with your diced vegetables.

In a separate bowl, whisk together the mayonnaise, sour cream, and a sprinkle of white sugar until smooth and creamy.

Add the minced parsley to the vegetable mixture. Pour the creamy dressing over the vegetables and toss gently to coat well.

Carefully fold the cooked and cooled ziti pasta into the vegetable mixture. Toss gently but thoroughly.

Dice the cheddar cheese into small, bite-sized pieces. Gently fold the cheese into the macaroni salad.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 4-6 hours, or overnight if possible.