Cook the macaroni pasta according to the package instructions. Drain well and allow to cool.

While you’re cooking the pasta, mix the light mayonnaise, sugar, yellow mustard, pickle relish, vinegar, celery seed, and salt in a bowl until blended well. Set the dressing mixture aside.

Add the dressing to the cooked macaroni in a large bowl. If you like a creamy salad, add all of the dressing. If you want to use less, leave out about ½ to ¾ cup. As the recipe sits, the pasta will soak up more of the dressing.

Stir in the chopped onion, celery, and bell pepper. Mix well.

Refrigerate the macaroni salad for at least one hour or overnight if you can. The longer you leave it to sit, the better the flavor will be.