Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, but for one minute less for al dente texture.

Drain the pasta and rinse under cold running water to stop the cooking process. Set aside in a large mixing bowl.

Prepare the vegetables: dice the red bell pepper and cucumber, halve the cherry tomatoes, finely mince the red onion, and slice the celery.

Add all the prepared vegetables to the bowl with the cooled pasta and toss gently.

In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper until emulsified.

Pour the dressing over the pasta and vegetables, folding gently to coat everything evenly.

Stir in the chopped parsley and chill in the refrigerator for at least 30 minutes before serving.