Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the shredded cabbage, carrots, and chopped bell pepper.

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth.

Add the cooled macaroni to the vegetable mixture. Pour the dressing over the top and mix well until everything is evenly coated.

Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.