Simple, tasty, and colorful, this vegan macaroni salad is perfect for a summer barbecue! You'll love the flavorful dressing and the delicious variety of veggies in this dish.
Cook the macaroni according to package directions.
Once the macaroni is cooked, drain and rinse it under cold water to cool down.
Put the vegan mayonnaise, apple cider vinegar, pickle relish, sugar, salt, pepper, and onion powder in a small bowl or jar. Stir well until combined.
Place the cooled macaroni in a large bowl. Add the all of the vegetables and toss to combine.
Add the dressing and stir until everything is coated.
Store in the refrigerator until ready to serve.
Notes
Use whatever type of pasta you like! If you prefer a different shape, go ahead and use that. If you are gluten free, gluten free pasta will work very well in this recipe.If you're making the salad ahead of time, keep the dressing and the other ingredients separate, then mix them when it's serving time. Leftovers will keep in the refrigerator for up to 4 days.