Step 1

Bring a pot of lightly salted water to a boil.

Step 2

Add elbow macaroni and cook for 8 minutes, until al dente. Drain, and set aside to cool. (do not rinse!)

Step 3

In a large bowl, combine macaroni, eggs, onion, celery and red bell pepper.

Step 4

In a small bowl, whisk together the salad dressing, pickle relish, mustard, white sugar, vinegar, salt and celery seed. Pour the dressing over the salad and toss to coat.

Step 5

Cover and chill for at least 1 hour before serving.