Bring a large pot of water to a rolling boil. Add salt, then stir in the elbow macaroni. Cook for 8-10 minutes until al dente. Drain and rinse with cold water.

In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.

Transfer cooled macaroni to the bowl with the dressing. Fold macaroni into the dressing gently to coat.

Add diced celery, chopped red bell pepper, chopped red onion, dill pickle, and hard-boiled eggs. Mix until evenly distributed.

Cover with plastic wrap and refrigerate for at least 1 hour to chill and meld flavors.

Stir gently before serving. Garnish with chopped parsley for extra color.