Heat a large pot of water to boil for the pasta.

TO MAKE THE DRESSING: In a small bowl, whisk mayonnaise, vinegar, and Dijon mustard together. Add sugar, salt, pepper, celery seed, and lemon zest and mix completely. Taste and correct seasonings. Refrigerate dressing until pasta is cooked.

TO MAKE THE PASTA: Boil Elbows or Rotini in a large pot of boiling water for about 10 minutes until done al dente. Drain and rinse well with cold water.

TO ASSEMBLE THE PASTA SALAD: Set aside ½ cup of dressing. In a large bowl, toss the remaining dressing with the well-drained pasta. Add celery, bell peppers, and onions. Add pickles or Sweet & Spicy Pickle Relish and toss again. Add chopped eggs and reserved dressing to taste, and toss gently. Refrigerate for at least two hours before serving.

TO MAKE THE PICKLE RELISH (optional): Set cucumbers in colander over a plate or bowl, sprinkle with salt, and let drain for at least 15 minutes.

In a small saucepan, heat vegetable oil. Add mustard seeds, bay leaves, and allspice and stir until some of the seeds pop. Add vinegar, sugar, ginger, turmeric, and red pepper flakes and cook over low heat until reduced slightly, about 5 minutes. Remove and discard allspice berries and bay leaves.

Put cucumbers in a medium bowl. Pour liquid over cucumbers and mix. Refrigerate until cold.

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