Vegan Macaroni Salad - ZardyPlants

Ingredients

• 1 ½ cups vegan mayo, homemade or store bought (see note 1)
• 3 tablespoons apple cider vinegar (see note 2 for substitutions)
• 1 teaspoon sea salt
• 1 teaspoon fresh cracked black pepper
• ½ teaspoon celery salt, optional
• 3 tablespoons sweet relish (see note 3 for substitutions)
• 1 tablespoon Dijon mustard (or substitute 2 teaspoons yellow mustard)
• 1 pound (454 grams) dry elbow macaroni (or any pasta, use gluten-free if needed)
• ½ cup sweet onion (or sub. red or green onion), very finely diced (¼-inch)
• 1 medium red bell pepper, very finely diced (¼-inch) (orange or yellow also fine, see note 4)
• 1 ½ cups thawed frozen peas (or sub. corn)
• 4 ribs celery, very finely diced (¼-inch)
• 7-8 ounces vegan cheddar cheese, diced (½-inch) or use shredded, optional
• ¼ cup fresh dill, chopped, stems removed