This creamy, tangy macaroni salad is a picnic classic done right, with tender elbow noodles tossed in a mustard-and-vinegar dressing that hits every note of sweet, sharp, and rich. Crisp celery, red bell pepper, and red onion add crunch in every bite, while dill pickle relish brings that essential briny punch. A quick chill in the fridge lets the flavors meld and the dressing soak into the pasta, so it's even better the next day. Finished with a scatter of fresh parsley, it's a no-fuss side dish that comes together with pantry staples and a little patience. Since there's no meat, poultry, or fish anywhere in the mix, this one slots easily into a vegetarian spread, whether it's headed to a potluck or rounding out a weeknight dinner.
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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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