In a large pot, bring salted water to a rolling boil. Add elbow macaroni and cook for 8-10 minutes until tender but still al dente. Drain 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.

Once macaroni is cooled, gently add it to the dressing in the mixing bowl and stir to coat evenly.

Fold in diced celery, chopped red bell pepper, red onion, dill pickle, and chopped hard-boiled eggs into the macaroni mixture.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Before serving, stir the salad gently and sprinkle with chopped parsley.