In a medium bowl, whisk together the soy milk and freshly squeezed lemon juice, then let it sit for 5 minutes—this creates a tangy, slightly curdled base that mimics buttermilk and adds brightness to the dressing. After resting, add the vegan mayonnaise to the milk mixture and whisk until smooth. This is a technique I picked up to ensure the mayo incorporates evenly without any lumps, creating a silky, cohesive dressing.

Add the onion salt, garlic powder, white pepper, cayenne pepper, and smoked paprika to the mayo mixture from Step 1, whisking thoroughly until all spices are fully dissolved and evenly distributed. The combination of these warm spices and peppers creates the signature depth that defines Haitian flavors—take a moment to taste and adjust if needed, as the cayenne can be intensified to your preference.

Bring a large pot of salted water to a rolling boil and cook the elbow macaroni according to package directions until al dente—usually around 8-10 minutes. Drain the pasta in a colander and spread it on a clean kitchen towel or baking sheet to cool completely. I always let the pasta cool to room temperature before dressing it; this prevents the mayonnaise from breaking down and keeps the salad from becoming greasy.

While the pasta cooks and cools, prepare all the vegetables: dice the tomatoes and remove excess seeds to prevent a watery salad, slice the olives, finely mince the onion, measure out the corn, and dice the green bell pepper. Arrange all the prepared vegetables in a large mixing bowl—having everything ready and in one place makes the final assembly quick and organized.

Add the cooled pasta from Step 3 to the bowl with the vegetables from Step 4, then pour the seasoned dressing from Step 2 over the mixture. Using a large rubber spatula or wooden spoon, fold everything together gently but thoroughly, making sure the creamy dressing coats every piece of pasta and vegetable. The salad is best served at room temperature or chilled for at least 1 hour, which allows the flavors to meld and the pasta to absorb the dressing.