Cook the Pasta: Bring a large 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 cool.
Make the Dressing: In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
Combine Ingredients: Add the cooled macaroni to the bowl with the dressing. Stir in the diced celery, bell pepper, red onion, and optional sweet pickle relish for an extra zing.
Toss and Chill: Mix until the pasta is well coated. Taste and adjust the seasoning if necessary. Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together.
Serve: Once chilled, give the salad a good stir. If desired, sprinkle with paprika for a pop of color before serving.
