Bring a pot of salted water to a boil. Cook Elbow Macaroni (2 cup) according to package instructions. Drain and set aside.
In a mixing bowl, add Mayonnaise (2/3 cup), Dijon Mustard (1 tablespoon), Distilled White Vinegar (2 tablespoon), Granulated Sugar (1 1/2 teaspoon), and Salt and Pepper (to taste). Mix together.
To the dressing, add Celery (1/3 cup), Red Bell Pepper (1/2 cup), Onion (1/4 cup), and Carrot (1/3 cup). Store in fridge until pasta is ready.
When the macaroni has cooled completely, combine it with the dressing.
Wrap the bowl in plastic wrap and place it in the fridge for 4 hours.
Taste and adjust seasonings. Serve and enjoy!