Enjoy this classic vegan macaroni salad just like you remember it! Made with elbow macaroni, filled with carrots, celery, bell pepper, and peas, then all tossed together in a garlicky cream sauce, it just like the original! Made in 20 minutes.
Heat 2 quarts of water in a large pot over high heat. Once it comes to a boil, add pasta and stir so that it doesn't stick together. Return to a boil and boil for 10-12 minutes, stirring occasionally, until pasta is al dente. Once pasta is done, drain it through a colander and rinse it with cool water until the pasta has cooled down.
While the pasta cooks, chop and mince all your vegetables. Set aside.
In a small bowl, combine vegan mayonnaise, mustard, vinegar, garlic, and cayenne. Mix until well blended.
Once the pasta has cooled, transfer it to a large bowl. Add vegetables and herbs and toss together with dressing until it is thoroughly combined. Season with salt and pepper.
Serve immediately or store, covered, in the refrigerator until ready to serve.
Leftover salad can be stored in an airtight container in the refrigerator for up to 5 days.