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
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.