Pressure Cooker Macaroni Salad That’ll Win Your Heart
This macaroni salad pops with creamy texture from the mayo and sour cream but keeps a nice tang from vinegar and Dijon mustard that wakes up your taste buds. It’s not too heavy, just the right balance.
Equipment
- 1 Pressure cooker For cooking macaroni
- 1 Mixing bowl
Ingredients
Ingredients
- 8 ounces dry macaroni pasta
- ½ medium red bell pepper seeded and finely chopped
- ½ medium red onion finely diced
- 1 small carrot peeled and shredded
- 2 dill pickles finely chopped
- ¼ cup celery chopped
- 1 cup mayonnaise whole egg
- ¼ cup sour cream
- 2 tablespoons white vinegar adjust to taste
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley fresh, chopped
- 1 tablespoon chives fresh, chopped
- 1 ½ teaspoons sugar
- 1 teaspoon minced garlic
- 1 ¼ teaspoon salt
- ½ teaspoon black pepper
Instructions
Instructions
- Cook the dry macaroni pasta in your pressure cooker. Follow the package instructions, but remember to watch the float valve for pressure build, then let it cook till al dente.
- After cooking, do a natural release so the pasta doesn’t overcook. Then drain it and rinse under cold water to stop the cooking and cool it down.
- In a big mixing bowl, toss together the finely chopped red bell pepper, red onion, shredded carrot, dill pickles, and chopped celery. This veggie combo is the crunch base for your salad.
- Meanwhile, mix up your dressing in a separate bowl. Stir the mayonnaise, sour cream, white vinegar, and Dijon mustard until it’s smooth and creamy.
- Add the cooled macaroni right into the veggie bowl, then pour over that creamy dressing mixture. Toss everything gently until your pasta is coated evenly. You want every bit covered so it’s gonna taste consistent.
- Season with salt and pepper, but don’t be shy to taste as you go. Chill your macaroni salad in the fridge for at least 30 minutes before serving.
Notes
Serve chilled for best experience. Adjust salt, pepper and vinegar to taste as you go. Store in airtight container for freshness.