Classic Macaroni Salad: Your Easy, Fresh Pressure Cooker Recipe
This quick and vibrant macaroni salad is perfectly balanced with creamy mayo, tangy mustard, and crunchy veggies, making it an irresistible side to any meal.
Equipment
- 1 Pressure cooker For quick pasta cooking
Ingredients
Main ingredients
- 3 cups uncooked elbow macaroni classic shape
- ½ medium red onion finely diced, about 1 cup
- 1 rib celery finely diced, about ⅓ cup
- ½ green bell pepper finely diced adds mild sweetness
- 1 cup mayonnaise like Duke's
- 1 tablespoon yellow mustard brings tang
- 3 tablespoons white vinegar adds zest
- ½ teaspoon black pepper for a little heat
- 2 teaspoons white sugar
- 1 teaspoon salt
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
Instructions
Instructions
- Cook macaroni according to package directions using salted water. Drain and run cool water over the pasta until it is cooled.
- In another bowl stir together mayo, mustard, vinegar, pepper, sugar, salt, garlic, and onion powder. Add the onion, celery, and bell pepper. Mix well.
- In a large bowl, add the pasta and about half of the dressing and toss to coat. Cover and refrigerate the pasta and remaining dressing for at least 2 hours.
- When ready to serve, add remaining dressing and toss to coat. Add additional salt and pepper to taste.
Notes
I love the bite of red onion, but sometimes it can overpower a dish. After dicing, soak in cool water for about 5 minutes, then drain before adding to the dressing.