Southern Macaroni Salad

16 oz. Elbow macaroni, cooked & drained
1 small Bell pepper, diced
1/2 small Onion, diced
1 pint Grape or Cherry tomatoes, quartered
2 large Cucumbers, peeled & diced
2 Boiled eggs, diced                                                   

Macaroni Salad

2 T. yellow mustard
1 cup mayonnaise ( I prefer Duke's)
Salt, pepper & garlic powder to taste

Prepare macaroni noodles according to package directions.
Drain, cool and transfer to a large serving bowl.
Add all vegetables and diced eggs.
Add mustard, mayo and the seasoning to taste.
Mix well.

You may have to add just a little more mayo; depends on your preference.

Chill at least one hour and serve.