Cook the macaroni according to the package instructions, usually boiling in salted water for 8-10 minutes until al dente. Drain and rinse with cold water.

Chop the cabbage, grate the carrots, and dice the bell peppers. Combine in a large mixing bowl.

In a separate bowl, mix the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.

Add the cooled macaroni to the vegetables, then pour the dressing over and fold gently to combine.

Taste and adjust flavors as desired. If creamier, add more mayonnaise or a splash of vinegar.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.