Directions:

1. Cook the elbow macaroni according to package instructions. Drain and let cool.
2. In a large bowl, combine the mayonnaise and dijon mustard.
3. Add the cooled macaroni, celery, bell pepper, red onion, and sweet pickle relish to the bowl.
4. Mix until well combined, then season with salt and pepper to taste.
5. Chill in the refrigerator for at least an hour before serving.