Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water
stirring occasionally until cooked through but firm to the bite
8 minutes. Drain and set aside to cool.
Stir eggs
celery
and peas together in a large bowl. Whisk low fat mayonnaise
yellow mustard
sugar
vinegar
celery seed
and salt in a separate bowl
dissolving the sugar. Pour dressing over vegetables and stir in macaroni until thoroughly coated with dressing. Cover and refrigerate at least 2 hours before serving.