This chilled pasta salad is loaded with crisp celery, red bell pepper, and red onion for crunch in every forkful, with a tangy, mustard-forward dressing brightened by apple cider vinegar and a touch of dill pickle relish. The elbow macaroni cooks up tender, then gets tossed with all that crunchy veg and a good chill in the fridge so the flavors have time to meld. Fresh parsley scattered over the top adds a clean, herby finish that keeps things feeling light rather than heavy. It's a simple make-ahead side that leans on vegetables, herbs, and pantry staples rather than anything fussy, which makes it an easy fit for a Mediterranean-style spread. Serve it alongside grilled vegetables or a simple protein and it holds its own as a cool, creamy counterpoint. This one's a keeper for picnics, potlucks, or just a low-effort weeknight side.
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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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