Boil macaroni in salted water until tender. Do not overcook. Drain and rinse with cold water to stop cooking.

Chop celery, bell pepper and onion into small pieces. Keep them even in size for better texture and taste.

In a bowl, mix mayonnaise, vinegar, sugar, salt and pepper. Stir until smooth and creamy with balanced flavor.

Add cooled macaroni to a large bowl. Mix with chopped vegetables, boiled eggs and pickle relish evenly.

Pour dressing over the mixture. Stir gently until everything is well coated with creamy sauce.

Cover the bowl and place in fridge for at least one hour. This helps flavors blend nicely together.

Before serving, taste the salad. Add more salt or pepper if needed to match your preference.

Serve chilled for best flavor. This salad tastes better after resting and cooling in the fridge.