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Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.7 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook according to package directions until tender, about 8–9 minutes. Drain in a colander and rinse under cold running water until the pasta is completely cool.
In a small bowl, whisk together the vegan mayonnaise, yellow mustard, apple cider vinegar, sugar, 1 tsp salt, and black pepper until smooth.
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