Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions (usually 8-10 minutes). Drain and rinse under cold water to stop the cooking process. Set aside to cool.

Prepare the Vegetables: Dice the red onion, celery, and red bell pepper. Set them aside. Thaw the frozen peas by running them under warm water or letting them sit at room temperature.

Make the Dressing: In a large bowl, whisk together mayo, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth. Add fresh dill and mix again.

Combine the Ingredients: Add the cooled pasta, diced vegetables, cubed cheddar cheese, and thawed peas to the dressing. Stir gently to combine, ensuring everything is evenly coated.

Chill the Salad: Cover the macaroni salad and refrigerate for at least 1 hour to allow the flavors to meld together. If you have time, letting it chill overnight will enhance the flavor.

Serve and Enjoy: Stir the salad before serving and adjust seasoning if necessary. Serve chilled and enjoy!