Cook Pasta: Cook elbow macaroni according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
Prep Veggies: While pasta cools, chop cucumbers, bell peppers, carrots (and red onion if using).
Make Vinaigrette: In a small bowl or jar, whisk together red wine vinegar, olive oil, garlic powder, mustard, honey, salt, and pepper until well combined.
Toss It All Together: In a large bowl, combine cooked pasta, veggies, and spices. Pour vinaigrette over the salad and toss to coat evenly.
Chill & Serve: Refrigerate for at least 30 minutes to let flavors meld. Give it a stir before serving and adjust seasoning if needed.
