In a large pot of salted water, bring the water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Stir occasionally to prevent sticking.

While the pasta is cooking, place the frozen peas in a microwave-safe bowl with a splash of water. Microwave for 1-2 minutes or until heated through. Drain and set aside.

Dice the bell pepper and finely chop the red onion.

In a small mixing bowl, combine the vegan mayonnaise, apple cider vinegar, salt, and pepper. Stir until well mixed. Adjust seasoning to taste.

Once the pasta is cooked, drain it and rinse under cold water to stop the cooking process. In a large mixing bowl, combine the cooled macaroni, peas, bell pepper, and red onion. Pour the dressing over the salad and mix everything together gently.

Allow the salad to sit for about 30 minutes in the refrigerator before serving to let the flavors meld together, or enjoy it immediately.