Wash and drain all the vegetables, then pat dry. Boil the pasta according to package directions, drain, and rinse with cold water.

Dice the onion and celery into a fine dice and add to a bowl. Then cut the cucumber into small, bite sized quarter pieces and add to the bowl as well.

Sprinkle the diced veggies with one tablespoon of the red wine vinegar, a sprinkle of the white sugar, add a sprinkle of salt and pepper, a sprinkle of lemon pepper, and some of the dried dill. Seasoning measurements are a suggestion so add a little at a time and taste. You will be adding the same seasonings to the dressing which is why I don't add too much to the veggies. Give the veggies a good stir and let them sit to the side. You can even make these a couple hours before and let them sit for more flavor.

In a large bowl, add the mayo, sour cream, remaining red wine vinegar, remaining dill, lemon pepper, and sugar as well as all the juice from the one lemon. Whisk together, add salt and pepper if needed, and adjust the seasonings if needed by tasting and adding more.

Add the diced veggies to the dressing and toss well to coat. Next, add the cooked and rinsed and drained pasta and toss well to coat.

Before serving, chop the romaine lettuce and toss into the salad. Top the salad with lemon slices and a sprinkle of dried dill and black pepper. I also added very finely sliced chives since I had them growing in the garden.