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

In a large mixing bowl, combine the cooled macaroni, diced celery, red bell pepper, and green peas.

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

Pour the dressing over the pasta and vegetables, and mix until everything is evenly coated.

If using, fold in the chopped hard-boiled eggs and shredded cheddar cheese.

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

Serve chilled and enjoy!