In a large pot, bring salted water to a rolling boil. Add elbow macaroni and cook for 7-9 minutes until al dente. Drain and rinse under cold water.

Finely dice celery, sweet pickles, and onion. Chop green bell pepper and hard-boiled eggs if using. Combine all in a mixing bowl.

In a separate bowl, whisk together mayonnaise, apple cider vinegar, yellow mustard, and season with salt and black pepper. Add sugar if desired and mix until combined.

Add the cooled macaroni to the vegetable mixture. Pour the creamy dressing over it and gently fold everything together.

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

Give the salad a gentle stir before serving. Add a bit more mayonnaise if it appears dry.