Bring a large pot of salted water to a boil. Add the short pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

In a mixing bowl, combine mayonnaise, sour cream or yogurt, vinegar, Dijon mustard, and optional sugar or honey. Whisk until smooth and creamy. Adjust seasoning with salt and pepper to taste.

In a large bowl, add the cooled pasta, diced vegetables, and any optional proteins or toppings. Pour the dressing over everything and toss gently until well combined.

Transfer the salad to a serving bowl or airtight container. If you plan to enjoy it later, cover and refrigerate for at least 30 minutes to let the flavors meld.

Serve chilled or at room temperature, garnished with extra veggies or herbs if desired.