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

While your macaroni cools, chop the celery, bell pepper, and onion. If you’re adding eggs, peel and chop them into small pieces.

In a large mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper. Whisk until smooth and well-blended.

Add the cooled macaroni, veggies, and chopped eggs to the dressing. Gently fold all the ingredients together until everything is fully coated in the creamy dressing.

For the best flavors, cover the salad and let it chill in the refrigerator for at least an hour before serving. This helps the flavors meld together beautifully.