In a large pot, bring 4 quarts of salted water to a rolling boil. Add the macaroni and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

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

Transfer the cooled macaroni into the bowl with the dressing and gently fold to coat evenly.

Stir in the diced celery, red bell pepper, red onion, dill pickle, and hard-boiled eggs gently until distributed.

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

Before serving, gently stir the salad and garnish with parsley if desired.