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Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente (about 8-10 minutes). Drain the macaroni and rinse it under cold water to stop the cooking process. Set aside to cool completely.
Make the Dressing:
In a medium bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, salt, pepper, and paprika. Whisk until the dressing is smooth and well combined.
Prepare the Vegetables:
Finely chop the red onion, celery, and bell pepper (if using). If you’re adding a hard-boiled egg or relish, chop them as well.
Combine the Salad:
In a large bowl, combine the cooled macaroni, chopped vegetables, relish, and hard-boiled egg (if using). Pour the dressing over the mixture and stir until everything is evenly coated.
Chill and Serve:
Cover the macaroni salad and refrigerate for at least 1-2 hours before serving. This allows the flavors to meld together. Garnish with fresh parsley or chives before serving, if desired.
Serving and Storage Tips:
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