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.
• Pour your elbow macaroni into the pressure cooker with enough water to cover it by an inch. Screw the lid on and make sure the sealing ring is snug in place.

  Turn heat on and watch the float valve rise up. Once you see it pop, set your timer according to how al dente you want your pasta—usually around 3 to 4 minutes.

  When the timer’s done, do the slow release of pressure by carefully turning the valve to vent. You’ll hear that valve hiss as steam escapes slowly. This helps keep your macaroni from getting mushy.

  Open lid, give the macaroni a quick stir and pour it into a colander. Rinse with cold water right away. You wanna stop the cooking fast and it keeps the noodles from sticking.

  Toss the cooled macaroni in a large bowl with the diced red onion, celery, and green bell pepper. They add crunch and freshness your salad needs.

  In a small bowl, stir up your mayo, mustard, vinegar, black pepper, sugar, salt, granulated garlic, and onion powder until smooth. Pour it over the pasta and veggies, stir well. Cover and chill for at least an hour so flavors really meld.