Tender elbow-shaped pasta gets tossed with crisp celery, sweet red bell pepper, and diced red onion for a salad that's equal parts creamy and crunchy in every bite. The dressing whisks together vegan mayonnaise, tangy apple cider vinegar, yellow mustard, and a touch of maple syrup, with garlic and onion powder rounding out the savory notes. A generous scoop of dill pickle relish threads through the whole bowl, giving it that classic picnic-table tang. Chilling the salad for at least an hour lets the dressing soak in fully, so the pasta turns silky and every forkful is packed with flavor. Finished with a scatter of fresh parsley, it's a cool, creamy side that's easy to make ahead and holds up beautifully in the fridge. This one's a reliable pick for a gluten free spread, whether it's headed to a potluck or just filling out 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 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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