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Bring a large pot of salted water to a boil.
Pour in elbow macaroni and cook until very tender.
Drain completely but don't rinse.
Stir a little mayonnaise into the macaroni to keep it from sticking.
Cool completely.
Combine mayonnaise, mustard, vinegar, salt, pepper, and sugar in a small bowl and mix well. Taste and adjust seasoning and sweetness.
Put the cooled macaroni, celery, carrot, onion, peppers, and olives in a large bowl.
Pour mayonnaise mixture over and stir gently to combine.
Cover with plastic wrap and chill overnight if time permits.
Add a little more dressing if necessary before serving
Store in the refrigerator for up to 5 days - keep chilled if you are bringing it to a cookout or picnic.