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.

In a large mixing bowl, combine the cooked macaroni, chopped dill pickles, red onion, and celery.

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

Pour the dressing over the macaroni salad and mix until well combined. Adjust seasoning if necessary.

Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.