Step 1

Once cooked according to package directions, drain elbow macaroni and rinse with cold water to cool. Drain.

Step 2

In large bowl, whisk together mayonnaise, sugar, pickle brine, apple cider vinegar, celery salt, and yellow mustard until combined. Taste for salt and pepper, and season as desired. The dressing should be thin and pourable. You can adjust the thickness with a TBSP or so more of cider vinegar, if needed. it may seem like a lot of dressing, but the pasta does absorb some of it and you don't want dry macaroni salad. (At least I don't like dry macaroni salad!)

Step 3

Stir cooked macaroni, chopped pickles, celery, onion, carrot, hard boiled eggs, and red bell pepper (if using) into dressing.

Step 4

Cover and refrigerate for 2 to 3 hours, to let flavors blend. Stir before serving.