Classic Macaroni Salad: A Pressure Cooker Delight

A delightful classic macaroni salad made easier with a pressure cooker, bringing together tender pasta, crunchy veggies, and creamy dressing.

Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine Mexican

Servings 4 servings

Calories 350 kcal

3 cups uncooked elbow macaroni you’ll wanna get the shape right to hold that yummy dressing
½ medium red onion finely diced
1 rib celery diced
½ green bell pepper diced
1 cup mayo Duke's or similar
1 tablespoon yellow mustard
3 tablespoons white vinegar
½ teaspoon black pepper
2 teaspoons white sugar
1 teaspoon salt
½ teaspoon granulated garlic
½ teaspoon onion powder

Pour your uncooked elbow macaroni into the pressure cooker with plenty of water and lock the lid down snug. Ensure the sealing ring is in place.
When the float valve pops up, perform a quick release to stop cooking further, then drain and rinse pasta under cold water.
Toss diced red onion, celery, and green bell pepper into a large bowl.
In a separate bowl, mix mayo, yellow mustard, white vinegar, black pepper, sugar, salt, granulated garlic, and onion powder until smooth.
Pour dressing over drained macaroni and veggies, mix gently. Cover and refrigerate for at least one hour.

Serve chilled for the best taste. Avoid freezing to maintain texture.