Bring a large pot of salted water to a rolling boil, then add the macaroni and cook according to package directions until al dente—typically 8-9 minutes. I always use Barilla because it holds its texture perfectly without becoming mushy. Drain the pasta in a colander but do not rinse it; the residual starch helps the dressing cling to each piece. Transfer to a large mixing bowl and let cool to room temperature while you prepare the remaining components.

While the pasta cooks, finely dice the red bell pepper, thinly slice the celery stalks, and slice the green onions on a bias. Keep the vegetables separate until assembly so they maintain their individual flavors and textures. Set aside in small bowls.

In a small bowl, whisk together the mayo, honey mustard, and sweet pickle relish until well combined. I prefer Hellmann's mayo because it creates the creamiest base, and Vlasic relish for that perfect crunch. Add the apple cider vinegar, onion powder, salt, black pepper, and dried dill weed. Whisk until smooth and all seasonings are fully incorporated. Taste and adjust seasonings if needed.

Add all the prepared vegetables from Step 2 to the cooled pasta in the large bowl. Pour the dressing from Step 3 over the mixture and toss thoroughly with a large spoon or salad fork until every piece of pasta and vegetable is evenly coated. Make sure to scrape the bottom and sides of the bowl to incorporate any dressing that settles. The pasta salad is best served immediately, but it also keeps well refrigerated for up to 3 days—just give it another quick toss before serving as the pasta may absorb some dressing.