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Bring a large pot of salted water to a boil. Add the macaroni pasta and cook until al dente. Drain, rinse under cold water, and set aside to cool.
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In a small bowl, whisk together mayonnaise, mustard, salt, and pepper to make the dressing.
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In a large bowl, combine cooked macaroni pasta, red onion, celery, bell pepper, pickles, and olives. Pour the dressing over the ingredients and toss gently to coat.
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Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 1 hour.
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Serve the chilled macaroni salad and enjoy!
