Bring a large pot of well-salted water to a boil
Add your elbow macaroni and cook it 1 to 2 minutes longer than the package directions say
As pasta cooks, make the dressing -- Whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper in a medium bowl.
While the pasta cools, dice your celery, red onion, and red bell pepper into small, even pieces.
Cover the diced onion in cold water and let it sit for 10 minutes, then drain it well
Add the cooled pasta to a large bowl.
Pour about three-quarters of the dressing over it and toss over the cooled pasta to coat evenly.
Fold in the celery, red onion, bell pepper, pickles, and eggs ( optional).
Stir gently ensuring all ingredients are well combined.
Taste and adjust seasoning accordingly
Cover the bowl and refrigerate for at least 2 hours. Overnight is even better
Right before serving, stir in that reserved dressing you set aside.
Serve cold or let it sit out for 15 minutes first.
Enjoy
