Cook the macaroni by boiling salted water and adding macaroni until al dente, about 8-10 minutes. Drain and rinse under cold water.

Prepare the vegetables by dicing the tomato, chopping the celery, and slicing the green onions.

Cook the bacon in the oven at 400°F (200°C) for 15-20 minutes until crispy. Crumble once cool.

Make the dressing by whisking together the mayonnaise, apple cider vinegar, Dijon mustard, salt, black pepper, and smoked paprika.

Combine the cooled macaroni with the vegetables, then pour the dressing over and toss gently.

Chill the salad for at least 2 hours to allow flavors to meld.

Before serving, fold in the crumbled bacon and adjust seasoning as necessary.