Boil the Pasta: Fill a large pot with salted water and bring it to a rolling boil. Stir in the elbow macaroni and cook until it reaches a firm, tender texture, following the directions on the package. Drain the pasta and run cold water over it to halt the cooking. Set it aside.

Prepare the Dressing: In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, kosher salt, black pepper, and sugar. Adjust seasoning to taste.

Prep the Ingredients: While the pasta cools, finely mince the red onion, slice the celery ribs, and chop the apple into bite-sized pieces.

Combine Ingredients: In a large mixing bowl, combine the cooled macaroni, tuna, red onion, celery, and apple. Gently mix to distribute the ingredients evenly.

Toss with Dressing: Drizzle the dressing over the pasta blend. Gently stir with a large spoon or spatula, making sure everything is evenly coated.

Chill and Serve: Cover the bowl and refrigerate for at least 15-20 minutes to let the flavors meld.