Cook the macaroni according to the package instructions in salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

In a large bowl, whisk together the vegan mayonnaise, vegan yogurt, Dijon mustard, apple cider vinegar, agave syrup, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth and well combined.

Add the cooked and cooled macaroni to the bowl with the dressing. Toss to coat evenly.

Fold in the diced celery, red bell pepper, chopped parsley, green onions, and finely chopped dill pickles until well distributed.

Cover the salad and refrigerate for at least 1 hour to let the flavors meld together. Before serving, taste and adjust seasoning if necessary. You can garnish with extra parsley or green onions if desired.