Cool elbow macaroni gets tossed with crisp celery, red bell pepper, and red onion, then coated in a tangy, mustard-spiked dressing sharpened with apple cider vinegar and a touch of sugar to balance it out. Dill pickle relish threads little pockets of briny crunch through every scoop, and a chill in the fridge lets all that dressing soak in until the pasta is cool, creamy, and completely craveable. A scatter of fresh parsley on top adds a little color and freshness right before serving. It's the kind of make-ahead side that's just as good scooped alongside a sandwich as it is eaten straight from the bowl, and it's an easy, satisfying pick for a vegan spread at any cookout or potluck.
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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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