Cook macaroni or pasta al dente according to the package directions. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool.

While the pasta is cooking, prepare the hard-boiled eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a rolling boil over medium-high heat, then remove from heat, cover, and let stand for 9-10 minutes. After this, transfer the eggs to a bowl of ice water to cool. Peel and chop the eggs and set aside.

In a large bowl- make the macaroni salad dressing. Combine Hellmann's mayonnaise, stone-ground mustard, salt, pepper, and dried oregano. Whisk until smooth and well combined.

Add the cooked and cooled macaroni to the bowl with the dressing. Gently toss until the pasta is evenly coated.

Fold in the diced bell pepper and chopped hard-boiled eggs until they are evenly distributed throughout the salad.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together.

Before serving, give the macaroni salad a good stir and adjust the seasoning if necessary. You can also garnish with chopped herbs, green onions, or a sprinkle of paprika for extra flavor and visual appeal. Store any leftovers in an airtight container in the refrigerator for 4-5 days.