16 oz. sm. elbow macaroni
1 green bell pepper
1 red bell pepper
1/2 Hungarian hot pepper
4 med. tomatoes
1 cucumber
1 c. mayonnaise
1/2 c. honey mustard
1 tbsp. black pepper
1 1/2 tbsp. dill weed
Sugar and salt to taste (optional)

Boil macaroni according to package directions. Drain. Chop vegetables, approximately half the size of the small cooked elbow macaroni. Hungarian hot pepper should be chopped extra fine. Mix all ingredients together. Small macaroni is used to give a "chunky" appearance to the salad when compared to the chopped vegetables.