This creamy, crunchy macaroni salad is the kind of potluck classic that disappears fast. Tender pasta gets tossed in a tangy, mustard-spiked dressing with a hit of apple cider vinegar and just a touch of sugar to balance it out, while finely diced celery, red bell pepper, and red onion bring crisp texture to every forkful. Dill pickle relish adds that briny punch a good macaroni salad needs, and a scatter of fresh parsley finishes it off with color and brightness. It chills up thick and cohesive, so it's easy to make ahead and just as good the next day. This one holds up beautifully as a gluten free side, ready to sit alongside grilled favorites all summer long.
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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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