Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.

In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey, celery seed, salt, and black pepper until smooth.

In a large mixing bowl, combine the cooled macaroni, coleslaw mix, cherry tomatoes, and green bell pepper.

Pour the dressing over the salad and toss until everything is evenly coated.

Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.