Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Let cool completely.

In a large mixing bowl, combine the cooked macaroni, chopped hard-boiled eggs, diced celery, diced red onion, diced bell pepper, and chopped black olives (if using).

In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until well combined.

Pour the dressing over the macaroni mixture and toss until everything is evenly coated.

Cover the bowl and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld together.

Before serving, give the macaroni salad a final toss and adjust seasoning if necessary.

Garnish with a sprinkle of paprika and chopped fresh parsley, if desired.