Cook the macaroni as recommended on package. If the package gives a time for al dente, cook one minute more. Rinse with cold water and drain.
While the pasta is cooking, mix the mayo, sour cream, vinegar, garlic, sugar, salt, granulated garlic, granulated onion, pepper, and cayenne together in a small bowl and set aside.
Transfer the pasta, red pepper, squash, zucchini, red onion, and cheese into a large bowl.
Mix in the dressing and toss until everything is coated. Season with additional salt and pepper, if desired. You can reserve a little of the dressing to freshen up the pasta salad before serving.
*You may substitute Greek yogurt for the sour cream. **You may use double the amount of zucchini instead of yellow squash. The measurements for the vegetables do not have to be exact. It happens to average out to 1 cup per veggie, but a little over or under is no big deal.