Step 1

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

Step 2

In a large bowl, mix the cooked macaroni, the celery, the green bell pepper, the red bell pepper, and the onion together.

Step 3

In a separate small bowl, add the mayonnaise, the apple cider vinegar, the prepared mustard, the sugar, the salt, and the pepper and whisk until combined.

Step 4

Pour the mayonnaise mixture over the macaroni mixture and stir until coated.

Step 5

Refrigerate the macaroni salad for at least 4 hours and up to overnight.

Step 6

Stir and serve.