Start by bringing a large pot of salted water to a boil. Add the Mueller’s elbow macaroni and cook according to the package instructions until they are al dente. This typically takes about 8-10 minutes. Be sure not to overcook, as you want the macaroni to retain its firmness. Drain the cooked macaroni and rinse it under cold water to stop the cooking process. Allow it to cool completely.

In a mixing bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, sugar, salt, and black pepper until the dressing is smooth and well combined. Adjust the seasoning to your taste if needed.

In a large mixing bowl, add the cooled macaroni, chopped celery, diced red and green bell peppers, finely chopped red onion, hard-boiled eggs, and fresh parsley. Gently toss the ingredients together until they are evenly distributed.

Pour the prepared dressing over the macaroni and vegetable mixture. Carefully fold the dressing into the salad ingredients, ensuring that everything is well coated. The creamy dressing should cling to the macaroni and veggies, imparting a delicious flavor.

Cover the macaroni salad and refrigerate it for at least 1 hour before serving. Chilling allows the flavors to meld together, enhancing the overall taste. Just before serving, sprinkle a pinch of paprika on top for an extra burst of color and flavor.