Cook the pasta by bringing a large pot of salted water to a boil, add elbow macaroni, and cook until just past al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

Chop the vegetables: dice cherry tomatoes, cucumber, and any other vegetables like celery or mini bell peppers into uniform pieces, and set aside the chopped hard-boiled eggs if using.

In a large mixing bowl, combine cooled macaroni, prepared vegetables, and chopped hard-boiled eggs. Gently mix to distribute evenly.

Whisk together mayonnaise, pickle juice, sugar, and Dijon mustard in a separate bowl. Season with salt and pepper to taste.

Pour the dressing over the pasta salad ingredients and toss gently until everything is coated with the creamy dressing.

Chill the salad in the refrigerator for at least 1 hour to allow flavors to meld.

Before serving, let the salad sit at room temperature for 15-20 minutes and garnish with reserved fresh herbs.