Cook pasta according to package directions. Drain, rinse with cold water, and set aside.

Into a large mixing bowl, add the vegan mayonnaise, apple cider vinegar, garlic powder, celery seed, sea salt, and ground black pepper. Stir to combine.

To the bowl with the dressing, add the cooked pasta, coleslaw mix, English cucumber, red onion, and celery. Toss gently to coat.

Cover and set in the refrigerator for at least an hour, or until chilled throughout.

Serve cold.