Magnificent Macaroni Salad

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water stirring occasionally until cooked through but firm to the bite 8 minutes; drain.

Rinse macaroni in cold water until cool; drain.

Stir mayonnaise onion parsley mustard rice vinegar sugar celery seed and salt together in a bowl; add macaroni and eggs and stir to coat.

Chill in refrigerate for 30 minutes before serving.