Step 1: Cook the Macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.

Step 2: Prepare the Vegetables
While the macaroni is cooling, finely chop the red bell pepper, celery, red onion, carrots, and sweet pickles. If using hard-boiled eggs, chop them into small pieces.

Step 3: Make the Dressing
In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, paprika, garlic powder, and onion powder until smooth and well combined.

Step 4: Combine Ingredients
In a large mixing bowl, add the cooled macaroni, chopped vegetables, and hard-boiled eggs (if using). Pour the dressing over the mixture and stir gently until everything is well coated.

Step 5: Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld together, making the salad even more delicious.