Cook the elbow macaroni in boiling salted water until just tender, about 8 minutes. Drain thoroughly and rinse with cold water to stop the cooking process and cool the pasta down.
Transfer the cooled pasta to a large mixing bowl. Add the mayonnaise and toss gently to coat each noodle evenly, feeling the creamy dressing cling to the pasta.
Fold in the diced pineapple, ensuring it’s evenly distributed throughout the pasta for bursts of sweet juiciness in every bite.
Add the chopped red onion and celery to the bowl, mixing in until the vibrant crunch and sharpness are evenly incorporated into the salad.
Pour in the apple cider vinegar and sprinkle with salt and freshly ground pepper, then gently toss again to brighten the flavors and season the salad to taste.
Taste the salad and adjust seasoning if needed—adding more salt, pepper, or vinegar to balance the flavors.
Cover the bowl and refrigerate for at least an hour to allow the flavors to meld and the crunch to soften just slightly, enhancing the overall texture.
Once chilled, give the salad a gentle stir, then serve in bowls or on a platter, enjoying the creamy, crunchy, and sweet-tangy flavor combination.
