Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente, about 7 to 9 minutes. Drain and rinse under cold water to stop cooking and cool the pasta quickly.

While the pasta cooks, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper in a large bowl. Taste and adjust acidity or sweetness — the balance should be lively, not flat.

Chop the celery, red onion, eggs, and parsley. As you slice, the crisp celery will smell faintly green and fresh, promising that satisfying crunch in every bite.

Fold the cooled macaroni into the dressing, then gently add peas, chopped eggs, celery, onion, and parsley. Mix with a silicone spatula so the pasta doesn’t break.

Plate immediately for a warm salad, or cover and chill for at least 30 minutes — chilling mellows the sharpness and lets the dressing cling to each nook of pasta.

Before serving, taste and adjust salt, pepper, or a squeeze of lemon if you want extra brightness.

Garnish with an extra sprinkle of parsley and a few whole peas or paprika for visual pop.