In a large pot, bring salted water to a boil. Add the macaroni and cook according to the package directions until al dente.

Once cooked, drain the pasta and rinse it with cold water to stop the cooking process, allowing it to cool to room temperature.

In a sizable bowl, combine the mayonnaise, lemon juice, Dijon mustard, salt, pepper, garlic powder, and paprika.

Whisk the ingredients together until you achieve a smooth and creamy dressing.

To the dressing, add the cooled macaroni, diced onion, celery, bell pepper, and chopped eggs.

Toss everything together until all the ingredients are evenly coated with the dressing.

Pour the macaroni salad into a serving dish and top it with the chopped parsley.

You can serve it immediately or cover it and refrigerate until ready to serve.