Bring a large pot of salted water to a boil. Add elbow macaroni and cook for about 8-10 minutes, or until al dente. Drain and rinse under cold water.

Chop celery and bell pepper into small pieces, and finely dice red onion.

In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, and season with salt and pepper. Whisk until smooth.

Add cooled macaroni to the bowl with the dressing and toss gently until coated.

Fold in the diced celery, bell pepper, red onion, and sweet pickle relish. Stir until well combined.

Cover the bowl and chill in the refrigerator for at least 30 minutes.

Give the salad a final stir, garnish with paprika if desired, and serve.