Vegan Pasta Salad

To prepare the dish, first fill a large pot with water and add a moderate amount of salt. Place the pot over high heat, allowing the water to reach its boiling point.

Next, cook elbow macaroni in the boiling water, stirring occasionally, until it reaches an al dente texture - still slightly firm to the bite. This should take around 8 minutes.

Once cooked, remove the pasta from the water and transfer it to a strainer. Rinse the pasta under cold running water to stop the cooking process, then drain it thoroughly.

In a separate bowl, combine diced bell pepper, corn kernels, chopped celery, and red onion. In another small bowl, whisk together vegan mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, salt, and black pepper until well combined.

Pour the dressing over the vegetables and mix until they are evenly coated. Then, add the cooked pasta to the bowl and toss everything together until the sauce is fully incorporated.

Cover the pasta salad with a lid or plastic wrap and refrigerate it for at least 90 minutes, allowing the flavors to meld together. Every now and then, give the salad a gentle stir to ensure the sauce is evenly distributed throughout the pasta.