Step 1

In a large pot of salted, boiling water, cook the macaroni to al dente, according to the package directions.

Step 2

Set the macaroni aside to cool.

Step 3

In a large bowl, combine the hard-boiled eggs, the onion, the celery, the red bell pepper, and the dill pickle relish.

Step 4

In another bowl, mix the creamy salad dressing, the yellow mustard, the white sugar, the white vinegar, the salt, and the celery seed together.

Step 5

Pour the dressing mixture over the veggie mixture.

Step 6

Add the macaroni to the veggie mixture and mix well until combined.

Step 7

Cover the bowl and refrigerate for at least 1 hour and up to overnight.

Step 8

Serve chilled.