Boil a large pot of salted water. Add 1 pound of elbow macaroni and cook until it is al dente, meaning it is tender but still firm. Check the package for cooking times. Drain the pasta in a colander, but do not rinse it. Rinsing removes the starch that helps the dressing stick.

Place the hot pasta in a large mixing bowl. Add half of the dressing and mix well. The warm pasta will absorb the flavor. Spread it out a little and let it cool for 15 to 20 minutes.

In another bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of sugar, and salt and black pepper. Taste the dressing and adjust the seasoning if needed. It should be creamy and tangy. Remember, it will thicken in the fridge, so make it a little thinner than you want.

While the pasta cools, chop 3 celery stalks, mince ¼ cup of red onion, and chop 2 tablespoons of fresh dill. If you want to add peas, bell pepper, or corn, prepare those too.

Once the pasta is cool, add the remaining dressing, all the vegetables, and the fresh herbs. Gently mix everything with a large spoon or spatula. Be careful not to stir too hard, or the pasta could break. Cover the bowl with plastic wrap or put the salad in an airtight container.

Chill it for at least 2 hours or overnight for the best flavor. Before serving, stir it again and taste for seasoning. If needed, add a spoonful of mayo or a splash of vinegar to refresh the flavor.