In a large pot, bring a generous amount of salted water to a rolling boil over high heat. Once boiling, add 2 cups of elbow macaroni and cook for 8-10 minutes until al dente, stirring occasionally. Drain the macaroni in a colander and rinse under cold water to halt the cooking process, allowing it to cool completely.

While the macaroni cools, grab a large mixing bowl and add 1 cup of mayonnaise. Whisk in 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of sugar, ¼ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper. Mix until the dressing is smooth and well-combined.

Once the macaroni has cooled, gently fold it into the prepared dressing, ensuring that all the pasta is evenly coated.

Incorporate ½ cup of diced celery, ½ cup of chopped red bell pepper, ¼ cup of chopped red onion, and ¼ cup of chopped dill pickle into the macaroni mixture, mixing carefully.

Delicately add 2 chopped hard-boiled eggs, folding them in gently to avoid mashing.

Cover the mixing bowl with plastic wrap or a lid and refrigerate the macaroni salad for at least 1 hour.

Before serving, stir the macaroni salad and sprinkle 2 tablespoons of chopped fresh parsley over the top.