Bring a large pot of salted water to boil. Add elbow macaroni and cook until al dente. Drain in a colander and rinse with cold water. Let it cool completely.

In a small bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt and black pepper. Stir until smooth. This creates a creamy, tangy dressing.

Chop celery, red bell pepper, green onions and hard-boiled eggs. Place them in a large mixing bowl. Fresh, crisp vegetables make the salad flavorful and colorful.

Add the cooled pasta to the mixing bowl with vegetables. Stir gently to mix everything evenly. Make sure pasta is well coated with the dressing.

Pour the prepared dressing over pasta and vegetables. Add chopped parsley. Mix gently until all ingredients are evenly coated with dressing. This gives the salad a fresh flavor.

Cover the bowl and refrigerate for at least one hour before serving. Chilling allows the flavors to blend perfectly. Serve cold for a refreshing summer side.

Scoop the macaroni salad onto plates or bowls. Garnish with extra parsley or sliced eggs if desired. Enjoy it with your favorite summer meals.