Boil elbow macaroni noodles in salted water, until al dente (see pasta’s packaging for boiling time). Drain water from noodles. Allow to cool for about 5-10 minutes.
Macaroni Salad Dressing: While macaroni is boiling, prepare the macaroni salad dressing. Combine vegan mayonnaise, apple cider vinegar, sugar, dijon mustard, salt, black pepper, and garlic powder.
Add the celery, bell pepper, onion, and carrots to the macaroni. Toss to combine. Pour the dressing over the macaroni salad and combine well.
Cover the bowl and allow the macaroni salad to chill for at least an hour.
Notes
This recipe uses 8 ounces of macaroni pasta, which yields about 8 servings. However, if you need more, double up the recipe.
Use salted water when boiling your pasta. You also want the pasta cooked al dente. Don’t overcook, or it’ll be mushy!