Cook the ziti pasta according to package instructions until al dente, usually around 8-10 minutes. Rinse with cold water and drain well.

Finely dice the red onion, bell pepper, and celery. Mix with celery salt and celery seed in a large bowl.

Grate the carrot and add to the veggie mix.

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

If using fresh parsley, mince it and add it to the vegetable mix.

Let the vegetable mixture rest for approximately 15 minutes.

Mix the vegetable blend with the creamy dressing, then fold in the cooked ziti pasta.

Finely dice the cheddar cheese and fold it into the salad.

Cover and chill for at least 4 to 6 hours or ideally overnight.