Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually around 7-8 minutes. Drain the pasta and rinse it under cold water to stop the cooking process. Let it cool.

While the pasta is cooling, dice the celery, bell pepper, and red onion. Thaw the peas if frozen.

In a large bowl, combine the mayonnaise, apple cider vinegar, and Dijon mustard. Stir well until smooth.

Add the cooled macaroni and chopped vegetables to the dressing. Toss gently to combine, ensuring everything is well-coated.

Add salt and pepper to taste. Give it another mix.

For the best flavor, cover the bowl with plastic wrap and refrigerate for at least an hour before serving.