A creamy, tangy vegan macaroni salad packed with crisp vegetables and a flavorful dressing, perfect for picnics or make-ahead meals.

2 cups dry macaroni pasta

1 cup vegan mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon maple syrup

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup celery, finely chopped

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1/2 cup cucumber, diced

1/4 cup parsley, chopped

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Cook the macaroni in salted boiling water according to package instructions until al dente.
Drain the pasta and rinse under cold water until completely cooled.
In a large bowl, whisk together vegan mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper until smooth.
Add the cooled macaroni, celery, red bell pepper, red onion, cucumber, and parsley to the bowl.
Toss everything together until evenly coated with the dressing.
Taste and adjust seasoning if needed.
Cover and refrigerate for at least 30 minutes to allow flavors to blend.
Stir before serving and garnish with extra parsley if desired.

Add shredded carrots, sweet corn, or chopped pickles for variation.

For extra protein, include chickpeas or cubed tofu.

Store in an airtight container in the refrigerator for up to 3 days.

Stir before serving and add a spoon of vegan mayo if needed to refresh creaminess.

Can be made a few hours ahead or the night before for best flavor.