Cook the pasta according to al dente according to package directions. Drain and rinse with cool water.
In a large bowl, mix together the cooked macaroni, red bell pepper, green bell pepper, red onion, dill pickles, and chopped egg. Set aside.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, yellow mustard, sea salt, and black pepper until well-combined.
Pour the dressing mixture over the macaroni mixture and toss gently to combine. Cover and refrigerate for at least 1 hour before serving.