Fill a large pot with salted water and bring to a boil. Add macaroni and cook until al dente (8-10 minutes). Drain and rinse with cold water.

Prepare the vegetables: dice the tomato, chop the celery, and slice the green onions. Set aside.

Preheat oven to 400°F (200°C). Line baking sheet with parchment. Spread bacon and bake for 15-20 minutes until crispy, then crumble.

In a medium bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, salt, black pepper, and smoked paprika. Whisk until smooth.

In a large bowl, combine rinsed macaroni, vegetables, and dressing. Toss gently.

Cover the salad and refrigerate for at least 2 hours to allow flavors to meld.

Before serving, fold in crumbled bacon gently.