This chilled pasta salad is loaded with crisp, finely diced celery, red bell pepper, and red onion, all tossed with tender elbow macaroni for a satisfying mix of textures in every forkful. A tangy, well-balanced dressing built from apple cider vinegar, yellow mustard, and a touch of maple syrup coats the noodles without weighing them down, while dill pickle relish adds a briny punch that keeps things interesting. It's the kind of make-ahead dish that gets better after an hour or two in the fridge, letting all those flavors settle in before serving. A scattering of fresh parsley at the end brightens the whole bowl and adds a fresh, herby finish. Built around vegetables, plant-based ingredients, and simple pantry staples, this salad slots easily into a Mediterranean-style spread, whether you're serving it alongside grilled vegetables or bringing it to a summer 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 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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