Dice the pepper and onion, slice the chop the celery into thin slices, and shred the carrot.
Cook the Pasta
Add 6 quarts of cold water and one tablespoon of kosher salt to a large pan, cover and bring to a boil.
Add the entire box of pasta to the boiling water. Do not replace the cover. Stir the pasta immediately after adding it to the pan and continue to stir periodically throught the cooking process. Keep the pasta and water boiling as the pasta cooks. You may need to turn down the heat a bit.
After five minutes of cooking, using a long handled slotted spoon, grab a piece of pasta from the water and tests its doneness by eating it. Determine how much longer you need to cook the pasta. Probably 2 minutes, and then taste the pasta again. The goal is a bit softer than al dente but not too soft.
When pasta is at your desired doneness, removed from the heat and drain in a colander. Rinse the paste very well with cold water and set it aside, allowing it to keep draining while you make the sauce.
Make the Sauce
Measure and add the mayo, sour cream, Worcestershire, Dijon, onion powder, garlic powder, and paprika to the a medium sized bowl and mix with a whisk.
Make the Salad
Add the cooled pasta to a large mixing bowl. Using a paper towel, sop up remaining moisture on the paster by swirling the paper towel in the bowl.
Add the red pepper, red onion, and celery to the bowl, mixing gently to combine with the pasta.
Add half the sauce to the pasta and veggies and mix gently. Add the rest of the sauce and mix again.
Taste the salad to determine if it needs salt and pepper. Most likely it does. Add and then mix.
You will want to cool the finished salad in the fridge for at least 2 hours to let the flavors meld together. Then enjoy!
Store in the fridge for up to three days. After that, due to natural moisture loss while in the fridge, the pasta may start to dry out and become crunchy.