Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Whisk until smooth.

Add the cooled macaroni to the bowl with the dressing and mix until well coated.

Stir in the diced celery, red bell pepper, red onion, parsley, sweet pickle relish, and chopped hard-boiled eggs. Mix until all ingredients are evenly distributed.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, give the salad a good stir and adjust seasoning if necessary.