Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water until the pasta is completely cool. This stops the cooking process and prevents a gummy salad.

In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until the dressing is completely smooth.

To the bowl with the dressing, add the cooled macaroni, diced celery, red onion, red bell pepper, and chopped hard-boiled eggs.

Gently stir until all ingredients are well combined and evenly coated in the dressing. Cover and refrigerate for at least 1-2 hours before serving to allow the flavors to meld.