Amish Macaroni Salad

2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (Miracle Whip or mayonnaise)
3 tablespoons prepared yellow mustard
1/2 cup granulated sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed

Bring a pot of water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.

In a large bowl, stir together the eggs, onions, celery, red pepper and relish.

In a small bowl, stir together the salad dressing, mustard, granulated sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in the macaroni until well blended. Cover and chill for at least 1 hour before serving.