Vegan Macaroni Salad

In a small mixing bowl, combine the Just Mayo, pickles, mustard, white vinegar, sugar, salt, and pepper. Cover and chill for at least a few minutes to allow the flavors to incorporate

Cook and drain macaroni noodles

While the noodles cook, chop the celery, bell pepper, and red onion

Combine the celery, bell pepper, and red onion with the cooled macaroni noodles. Pour the chilled dressing over the pasta and stir everything together gently with a large spoon or spatula to evenly coat with dressing. Taste for additional salt and pepper.

Let the salad chill in the refrigerator for at least one hour before serving.

If the salad has been sitting in the fridge for a day or two, add a little extra Just Mayo and white vinegar to refresh