Cook the pasta: Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente. Drain and rinse under cold water to stop cooking.
Prepare the dressing: In a large bowl, whisk together the mayonnaise, vinegar, mustard, sugar, salt, and pepper until smooth and creamy.
Mix the salad: Add the cooled macaroni, celery, bell pepper, carrot, onion, and pickles (if using) to the bowl with the dressing. Stir until everything is well coated.
Add eggs (optional): Gently fold in the chopped hard-boiled eggs for extra flavor and creaminess.
Chill: Cover and refrigerate for at least 1–2 hours before serving. This allows the flavors to blend together.
Serving and Storage Tips
