Begin by boiling a large pot of salted water over medium-high heat. Add the macaroni pasta and cook according to package instructions, usually about 6-8 minutes, until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking.

While the pasta is cooling, take your hard boiled eggs and separate the whites from the yolks. Chop the egg whites into small pieces, adding them directly to the cooled pasta in a large mixing bowl. Next, mash the yolks with a fork until smooth, and reserve them for later.

To the pasta mixture with chopped egg whites, add the finely chopped celery, red onion, and cooked chopped bacon. Stir everything together gently, ensuring even distribution of the ingredients.

In a separate bowl, combine mayonnaise, Dijon mustard, white wine vinegar, grated garlic, salt, and pepper. Whisk the dressing until smooth and fully blended, about 1-2 minutes.

Pour the prepared dressing over the pasta salad and mix thoroughly. Make sure all components are well-coated in the dressing for a creamy finish.

For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving.