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Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the elbow macaroni according to package directions until tender with no resistance at the center, about 8–9 minutes. Drain through a colander and rinse under cold running water until the pasta is completely cool to the touch.
In a small mixing bowl, whisk together the vegan mayonnaise, dill pickle brine, yellow mustard, apple cider vinegar, granulated sugar, garlic powder, onion powder, 1/2 tsp salt, and black pepper until smooth and uniform.
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