Boil a large, salted pot of water for the pasta, and cook it al dente according to package directions. Once cooked, rinse with cold water and drain thoroughly.
Meanwhile, chop all your veggies and add them to a large bowl.
Add the salad dressing ingredients to a medium bowl and stir thoroughly until combined (and make sure the sugar dissolves). Give it a taste and adjust if needed (e.g. more vinegar).
Add the cooked macaroni to the large bowl, along with the dressing. Toss until everything is combined. Season as needed (I am generous with the salt & pepper - this is a lot of pasta). Salad can be made ahead, just be sure to seal it tightly so the dressing doesn't dry out. Salad can be refrigerated for a few days.
This salad is great by itself or with other additions. The recipe post has some tips on what else you can add and how to spice up the dressing (if you want to).