2 1/2 cups cooked seasoned spiral macaroni, 3 hard-boiled eggs, chopped, 2 celery stalks, chopped, 1/4 cup red bell pepper, chopped, 1/4 cup red onion, chopped. 1/4 cup sweet pickle relish, 1 1/2 tablespoons dill pickle juice, 1 teaspoon sugar, 1 teaspoon yellow mustard, 1 cup cooked English peas, 1/4 cup shredded raw carrots, 1 cup shredded extra  sharp cheddar cheese, 1 Persian cucumber, cut in chunks, 6 cherry tomatoes cut  in  quarters, 1/4 cup black olives, drained and rinsed, sliced, 1/2 cup mayonnaise, 2 1/2  tablespoons champagne vinegar, salt, and pepper to taste

Cook the macaroni according to the package directions, drain, add the pasta to a bowl, add the vinegar mix well and set aside for 15-20 minutes. Add the remaining ingredients to the bowl of pasta mix well, taste add salt and pepper if needed, refrigerate for at least 45 minutes. Serve