Start by boiling a large pot of salted water over high heat. Once the water reaches a rolling boil, add 1 cup of elbow macaroni and cook for 8-10 minutes, or until al dente. Drain the pasta and rinse under cold water.

In a mixing bowl, combine 1 cup of mayonnaise with 1 tablespoon of Dijon mustard. Add a pinch of salt and pepper and whisk until smooth and creamy.

Add the cooled macaroni to the dressing mixture, gently folding to coat evenly. Incorporate the diced bell peppers, chopped celery, halved cherry tomatoes, diced red onion, and sweet pickle relish.

Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.

After chilling, give your salad a gentle stir, transfer it to a serving bowl, and garnish if desired.