3. Make the Dressing:
– In a mixing bowl, whisk together 1 cup mayonnaise, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tbsp sugar, and a pinch of salt and pepper until well combined.

4. Assemble the Salad:
– In a large bowl, combine the cooked macaroni, chopped eggs, celery, red onion, pickles, and parsley. Pour the dressing over the salad and toss gently to coat everything evenly.

5. Chill and Serve:
– Cover the salad with plastic wrap and refrigerate for at least 1 hour to let the flavors meld. Before serving, stir the salad again and adjust the seasoning if needed. Garnish with paprika for an extra touch of color and flavor.