Boil macaroni elbow noodles in a large pot of water with a few tablespoons of olive oil. Season your water with salt. Cook until pasta is tender.
Strain pasta, put back in pot and allow noodles to cool in the refrigerator.
Wash celery stalks and cut into thin slices.
Dice sweet onion into small pieces.
Chop hard boiled eggs into one inch pieces.
Once noodles are cool, add mayonnaise, relish and spices. You may add more or less depending on your own individual tastes.
Add sliced celery, diced sweet onion and chopped egg. Stir into macaroni salad.
Allow macaroni salad to rest in fridge for at least one hour before serving.