Step 1

Add the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, granulated sugar, salt, and black pepper to a small bowl.

Step 2

Whisk the ingredients together until well blended. Refrigerate until needed.

Step 3

Cook the dry elbow macaroni in a large pot of salted water, following the package directions for al dente pasta.

Step 4

Drain the cooked pasta and rinse with cold water. *Make sure the macaroni noodles are well drained before using.

Step 5

Place the cooked well drained pasta in a large bowl.

Step 6

Add the thinly sliced celery, roasted red peppers, shredded carrots and chopped Italian parsley to the bowl.

Step 7

Mix all the ingredients together until well blended.

Step 8

Add the creamy dressing and mix until all the ingredients are well coated. Refrigerate for at least two hours before serving.