Cook macaroni according to package. When finished, drain and rinse under cold water.
In a large mixing bowl, whisk together the vegan mayo, mustard, apple cider vinegar, sugar, salt, and ground black pepper until well combined. The creamy dressing will be the heart of our delicious macaroni salad.
Add the cooked and cooled macaroni to the dressing and toss gently to combine.
Mix in the celery, fresh parsley, red onion, and cherry tomatoes.
Refrigerate the macaroni salad for at least an hour before serving to let the flavors meld and mingle.