Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Whisk until smooth and well combined.

Add the cooled macaroni to the dressing and mix until the pasta is well coated.

Fold in the diced celery, red bell pepper, red onion, peas, and chopped hard-boiled eggs. Mix gently to combine all ingredients.

Stir in the chopped parsley for added freshness.

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