Bring a large pot of salted water to a boil. Add elbow macaroni and cook until tender according to package instructions. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander and rinse lightly with cool water. Allow the macaroni to cool completely before mixing the salad.

While the pasta cools, chop all vegetables. Finely dice celery, red bell pepper, and red onion. Grate the carrot using a grater. Slice the green onions and chop fresh parsley. These fresh ingredients add bright color and crunchy texture to the macaroni salad.

In a small mixing bowl, add mayonnaise, Dijon mustard, lemon juice and apple cider vinegar. Whisk everything together until smooth. Add sugar, salt and black pepper. Continue whisking until the dressing becomes creamy and well combined.

Place the cooled macaroni in a large mixing bowl. Add celery, bell pepper, onion, carrot, parsley and green onions. If you like extra flavor, add sweet corn and chopped boiled egg. Gently stir the mixture until the vegetables spread evenly throughout the pasta.

Pour the prepared dressing over the pasta mixture. Use a spoon or spatula to fold everything together slowly. Make sure every piece of macaroni gets coated with the creamy dressing. Mixing gently keeps the pasta from breaking.

Cover the bowl and place it in the refrigerator. Let the salad chill for at least one hour before serving. This resting time helps all flavors blend nicely and improves the texture of the salad.

Before serving, stir the macaroni salad gently. Taste and adjust seasoning if needed. You may add a pinch of salt or a splash of lemon juice. Garnish with extra parsley for a fresh finish.