Fill a large pot with water, adding a pinch of salt, and bring to a rolling boil. Stir in the elbow macaroni and cook for about 8 to 10 minutes until tender yet firm.

Drain the macaroni in a colander and rinse under cold water to cool it down quickly.

In a separate bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Whisk until smooth.

Transfer the cooled macaroni to a mixing bowl and pour the dressing over it. Toss gently until well coated.

Fold in the diced celery, red bell pepper, and red onion, stirring gently.

Carefully add the chopped hard-boiled eggs and fold them in gently.

Sprinkle the freshly chopped parsley over the salad, folding it in for even distribution. Adjust seasoning if necessary.

Cover tightly and refrigerate for at least 1 hour before serving.