Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente.

Drain the pasta in a colander and rinse under cold water to cool.

While the pasta is cooking, dice the celery, red bell pepper, and slice the green onions. Thaw the peas if using frozen.

In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth.

In a large mixing bowl, combine the cooled macaroni, diced vegetables, and dressing. Stir until everything is well coated.

Taste and adjust seasoning if necessary.

Cover the salad and refrigerate for at least 1 hour before serving to allow flavors to meld.

Serve chilled and enjoy!