Bring a large pot of water to a boil, add 1 tablespoon salt, and cook the elbow macaroni 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.

While the pasta cooks, place the bacon in a skillet over medium heat and cook until crisp, then transfer to a paper-towel-lined plate to cool.

Once cool, crumble or chop the bacon into small pieces and set aside.

In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, black pepper, salt, garlic powder, onion powder, and smoked paprika until smooth.

In a large mixing bowl, combine the cooled macaroni, celery, red bell pepper, red onion, dill pickles, chopped hard-boiled eggs, and parsley.

Pour the dressing over the macaroni mixture and gently fold until everything is evenly coated.

Fold in most of the crumbled bacon, reserving a small handful for garnish.

Cover the bowl and refrigerate the macaroni salad for at least 1 hour to chill and allow the flavors to meld.

Before serving, taste and adjust seasoning with additional salt or pepper if needed, then garnish the top with the reserved bacon and a little extra parsley.