1. Bring a large pot of lightly salted water to a boil. Add the elbow pasta, and cook until tender, about 8-10 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, mustard, vinegar, red chilli powder, sugar, salt and pepper.
3. Stir in the carrot, onion, colour pepper and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Enjoy your meal!

Total Calories - 275