Tangy macaroni salad

I try not to use the phrase "The Best" in my titles here on PB&C.  Another food blogger I follow has the same opinion.    It's not helpful as a reader to say it's the best.  What's so great about this recipe?  This one is tangy and crunchy and perfect for summer BBQs.  Warning, this makes a lot of food!  From Serious Eats.  
2021 adaptation.  We still make this a lot but halve it every time.  Enough for our family for a side dish as well as a little leftover for lunch the next tday.

1/2 lbs elbow macaroni
1/4 cup cider vinegar
1 medium shallot, finely chopped
2 ribs celery, finely chopped

Dressing
3/4 cup mayo
1/4 cup sour cream
1/3 cup milk
1 1/2 tbs Dijon mustard
1 tbs fresh lemon juice
1/3 tsp garlic powder
1/2 tsp Worcestershire sauce
hot sauce to taste (for our house, regular Tabasco or Cholula, about a teaspoon)

-Combine dressing ingredients in a medium bowl .

The trick to make this salad to extra tangy is to over boil the noodles then let them cool while soaking in vinegar.
Boil your elbow noodles for 15 minutes then drain.
Pour into a large bowl and add the vinegar, let sit until cool.
Add chopped veggies and pour over the dressing.
Stir to combine and season with salt and pepper.
Let sit in the fridge for at least one hour.