Cook the elbow macaroni in salted boiling water until al dente, then drain and rinse under cold water.

Prepare the vegetables by dicing the celery, red onion, and bell pepper.

In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, and sugar. Season with salt and pepper.

Add the cooled macaroni to the dressing and fold gently.

Stir in the chopped vegetables and shredded carrots until well combined.

Cover and refrigerate for at least two hours before serving.