Bring a large pot of water to a boil, add 1 tablespoon of salt, then add the elbow macaroni and cook according to package directions until just al dente.

Drain the macaroni in a colander, rinse under cold water until completely cool, and let it drain very well.

In a small mixing bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, Dijon mustard, sugar, kosher salt, black pepper, allspice, smoked paprika, garlic powder, onion powder, and cayenne pepper until smooth.

Add the cooled macaroni to a large mixing bowl and gently separate any clumps with a spoon.

Add the red onion, red bell pepper, green bell pepper, shredded carrot, celery, pineapple tidbits, and sweet pickle relish to the macaroni.

Pour the dressing over the macaroni and vegetables, then gently fold everything together until evenly coated.

Stir in the chopped cilantro and parsley, tasting and adjusting seasoning with more salt, pepper, or lime juice if desired.

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.

Refrigerate the macaroni salad for at least 1 hour to chill and allow the flavors to meld.

Before serving, give the salad a gentle stir and, if it looks dry, add 1–2 tablespoons of mayonnaise or a squeeze of lime juice to refresh the texture.