Rainbow Macaroni Salad

Rainbow Macaroni Salad 12 ounces elbow macaroni 1/3 cup red onion 1 cup diced red yellow, and orange peppers 6 ounce can black olives chopped 1/2 cup grape tomatoes halved 1/2 cup broccoli cut into bite-sized pieces 1 cup cubed Colby jack cheese Sauce 2/3 cup mayo 1/3 cup white sugar 2 Tbs white vinegar 1 tsp lemon juice 1 tsp onion powder Cook noodles according to package directions, and strain. Chop all the veggies and additions up, and toss with noodles. Mix sauce ingredients together in a separate bowl. Pour sauce over the top and toss to combine. Refrigerate up to 2 days.