Start by cooking the bacon in a large skillet over medium-high heat until very crispy, about 8-10 minutes, stirring occasionally. Transfer to a paper towel-lined plate and let cool completely, then crumble into small bite-sized pieces. While the bacon cooks, bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente (usually 8-9 minutes). Drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process and remove excess starch—this prevents the pasta from becoming mushy when mixed with the dressing.

While the pasta cooks, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, black pepper, and smoked paprika in a small bowl until smooth and well combined. I like to add the vinegar slowly while whisking so it incorporates smoothly into the mayo without breaking. Taste the dressing and adjust seasonings if needed—the acidity should be balanced with the richness of the mayo.

In a large mixing bowl, combine the cooled pasta from Step 1 with the diced tomato, finely chopped celery, and sliced green onions. Pour the dressing from Step 2 over the pasta mixture and toss thoroughly until all pasta and vegetables are evenly coated. Make sure to scrape the bottom of the bowl to incorporate all the dressing and distribute it uniformly.

Cover the bowl and refrigerate for at least 2 hours—this allows the pasta to absorb the dressing flavors and the salad to chill completely. I find that chilling it longer, even overnight, improves the flavor as everything melds together. Just before serving, fold in the crumbled bacon from Step 1 to keep it crispy and prevent it from softening in the dressing. Give everything a gentle toss to distribute the bacon throughout, then serve chilled.