This crowd-pleasing pasta salad checks every ingredient right off the bat, since it's built on vegan mayonnaise rather than the usual egg-based kind. Tender elbow macaroni gets tossed with crunchy celery, sweet red bell pepper, and sharp red onion for a salad that's all about texture in every bite. The dressing whisks together tangy apple cider vinegar, yellow mustard, and a touch of maple syrup for that perfect sweet-tart balance you want in a classic macaroni salad. A generous scoop of dill pickle relish keeps things bright and briny throughout. After a chilly hour in the fridge, the flavors meld beautifully and the whole thing turns into the kind of make-ahead side that disappears fast at any potluck or backyard cookout. It's a genuinely solid pick for an egg free spread, no asterisks needed.
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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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