This cool, creamy pasta salad is loaded with crisp texture in every bite — finely diced celery, red bell pepper, and red onion give it crunch, while dill pickle relish and a tangy mustard-vinegar dressing keep things bright and zippy. The elbow macaroni cooks up tender, then gets a cold-water rinse so it stays firm and holds the dressing beautifully instead of turning mushy. A resting period in the fridge lets all those flavors meld together, so by the time you scatter fresh parsley over the top, every forkful is perfectly seasoned. It's a picnic and potluck staple that comes together with simple pantry staples and about ten minutes of hands-on work. This one is a great fit for a dairy free spread, easy to make ahead, and just as good the next day straight from the fridge.
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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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