Boil a large pot of salted water. Add 8 ounces of ziti pasta and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water. Set aside to cool.

Finely dice one red bell pepper, half a red onion, and one cup of celery. Combine in a large mixing bowl, adding celery salt and celery seed.

Grate one medium carrot and add it to the vegetable mixture, stirring well.

In a separate bowl, whisk together one cup of sour cream, half a cup of mayonnaise, and one tablespoon of white sugar until smooth.

Chop a handful of fresh parsley (optional) and add to the vegetable mixture, stirring gently.

Let the vegetable mixture sit for about 15 minutes. Toss with the creamy dressing, then fold in the cooled ziti pasta.

Finely dice one cup of cheddar cheese and fold it into the salad mixture until well incorporated.

Cover the bowl tightly and chill in the refrigerator for at least 4 to 6 hours, or overnight if possible.

Once chilled, stir gently before serving and enjoy as a side for grilled meats or as a lunch option.