This creamy, tangy pasta salad is loaded with crisp celery, sweet red bell pepper, and red onion for crunch in every forkful, plus a punch of dill pickle relish for that classic deli flavor. The dressing whisks together smooth and tangy with apple cider vinegar, yellow mustard, and a touch of maple syrup for balance, coating the cooled elbow macaroni in a rich, well-seasoned layer. A long chill in the fridge lets all those flavors meld and deepen before serving, and a sprinkle of fresh parsley on top adds a fresh, herby finish. It's an easy make-ahead side that holds up beautifully at potlucks, picnics, or weeknight dinners. Since the whole dish is built without any meat, poultry, or fish, it's a naturally solid choice for a vegetarian 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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