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Bring 4-6 quarts of water up to a boil. Salt generously with a few big grips of salt. Cook your pasta 2-3 minutes past package instructions for al dente. Check every minute to make sure you don't over cook and make them mushy. They should be soft but still have a bit of chew.
Once cooked, drain your pasta, then add it to a baking sheet and spread out evenly.
While pasta cools, combine the ingredients for the dressing. Start with 2 cups of Vegan Mayo for now. Whisk thoroughly and then adjust to taste.
In a bowl, combine the dressing and cooled macaroni, mix well to coat! Adjust seasoning if needed. It's super good right away, but it's also good after a few hours / overnight in the fridge as well!
Optionally, you can add up to an additional cup of mayo if preferred the next day.