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Bring a large pot of water to boil, stir in salt (I don't measure but use around a Tablespoon), and add macaroni, cooking according to directions on the package.
In the meantime, make your dressing by whisking together mayonnaise, vinegar, sugar, mustard and salt and pepper to taste in a large bowl. Set aside.
While macaroni finishes cooking, chop green onion (use both green and white parts), bell pepper, radishes and cucumber into bite-sized chunks and stir into dressing.
Once pasta is cooked to your liking, immediately drain and rinse with cold water until cooled. Drain pasta thoroughly and stir into the dressing and veggie mix until everything is covered with dressing. Taste again for seasoning as you may need to add more once you add the pasta.
Cover bowl or place into a covered container and refrigerate at least 4 - 8 hours, or preferably overnight, before serving. Leftovers can be stored covered in the fridge for up to 3 days.