COOKING INSTRUCTIONS:

Begin by cooking the elbow macaroni according to the package directions. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set it aside in a large mixing bowl.

In a separate bowl, prepare the dressing by combining mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper. Mix well until all ingredients are thoroughly blended.

Add the diced celery, bell pepper, red onion, sweet pickle relish, and hard-boiled eggs (if using) to the bowl with the macaroni. Gently fold in the dressing, ensuring that all ingredients are well coated.

Cover the bowl with plastic wrap or a lid, and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld. For best results, let it chill for a few hours or overnight.

Before serving, give the salad a gentle stir and taste to adjust seasoning if necessary. Serve chilled.

For extra tips, consider adding some fresh herbs like dill or parsley for an added burst of flavor. You can also experiment with different types of pasta or add ingredients such as cherry tomatoes, olives, or even bacon bits for a unique twist.

Always remember that the salad tastes even better after sitting for a while, so plan ahead to maximize the flavor!