Cook the Macaroni by boiling salted water and cooking elbow macaroni until al dente, about 8-10 minutes. Drain and rinse under cold water.

Prepare the Dressing by mixing mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.

Mix in the Macaroni by adding cooled macaroni to the dressing and stir until well-coated.

Add the Vegetables by folding in bell pepper, celery, onion, parsley, and pickles gently.

Incorporate Optional Add-ins by mixing in eggs, ham, or cheese, ensuring even distribution.

Chill the Salad covered in plastic wrap for at least one hour to allow flavors to meld.

Taste & Adjust Seasoning before serving by adding more salt, pepper, or vinegar as needed.