Pour water into a cooking pot. Let boil.
Add 2 teaspoons salt and then put-in the elbow macaroni. Continue to boil for 6 minutes.
Drain the water and add cold water into the pot. Let is stay for 3 minutes and then drain. Set the macaroni aside.
Combine mayonnaise, vinegar, mustard powder, ground black pepper, salt, and sugar. Mix well.
Add the minced vegetables (onion, carrot, celery, and bell peppers). Fold the mixture until blended.
Add the macaroni. Continue to fold until all the ingredients are well blended.
Cover the bowl. Refrigerate the macaroni salad for at least 3 hours.
Transfer to a serving bowl. Serve cold.
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