Bring a pot of salted water to a boil and cook the elbow macaroni until al dente, about 7-9 minutes. Drain and cool on a baking sheet.

In a large mixing bowl, combine mayonnaise with sugar and sweet relish. Whisk until smooth.

Finely chop the celery, onion, and bell pepper.

Gently fold the cooled macaroni with the dressing and chopped vegetables in the bowl.

Cover and refrigerate the salad for at least 2 hours.

Before serving, gently stir the salad and adjust seasoning with salt and pepper as needed.