This creamy, tangy pasta salad is loaded with crisp celery, red bell pepper, and red onion for crunch in every forkful, plus a briny hit of dill pickle relish that keeps things bright. The dressing whisks together mayonnaise with apple cider vinegar, mustard, and a touch of maple syrup for that classic sweet-tangy balance, seasoned with garlic and onion powder for depth. Tender elbow macaroni gets cooled and folded in until every piece is coated, then the whole bowl chills so the flavors have time to meld and deepen. A sprinkle of fresh parsley at the end adds color and a little herbal lift right before serving. It's an easy make-ahead side that holds up beautifully for picnics, potlucks, or a quick weeknight dinner, and it's a solid pick for a dairy free spread.
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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 to the touch.
In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, yellow mustard, maple syrup, garlic powder, onion powder, 1 tsp salt, and black pepper until smooth and uniform.
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