In a large pot, bring salted water to a rolling boil over medium-high heat. Add elbow macaroni and cook until tender, about 8-10 minutes. Drain the macaroni and rinse under cold water.

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

Once the macaroni is cooled, add it to the dressing mixture and gently fold it in, ensuring each piece is coated.

Incorporate diced celery, chopped red bell pepper, chopped red onion, and chopped dill pickle into the macaroni. Mix gently to distribute evenly.

Fold in chopped hard-boiled eggs, being careful not to break them too much.

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

Before serving, give the salad a gentle stir and sprinkle with chopped parsley.