Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
Combine Mayonnaise, vinegar, Dijon Mustard, sugar, salt and pepper in large bowl.
Stir together celery, bell peppers, onion, and dressing ingredients.
Stir in the cooked and cooled macaroni.
Cover with plastic wrap and allow to sit in the refrigerator for at least one hour, preferably 4 hours.
Dressings tend to taste better with time. Allowing your macaroni salad to sit in the refrigerator for several hours gives the dressing a chance to soak into the pasta. The flavor melds nicely and you will enjoy this salad so much more!
I like to use a Chop Wizard with the small chop blade to quickly chop my veggies. I don't like giant chunks in my salad. My belief is that the vegetables should complement and enhance the macaroni, not overpower it.
We use elbow macaroni in our salad, but you can use whatever you like. Ditalini is a variety of pasta shaped like little short tubes and works great in macaroni salad!