Classic Macaroni Salad in the Pressure Cooker
Classic Macaroni Salad made effortlessly in a pressure cooker with elbow macaroni and a creamy dressing, perfect for warm days.
Equipment
- 1 Pressure Cooker for cooking macaroni
Ingredients
Ingredients
- 3 cups elbow macaroni uncooked
- 0.5 medium red onion diced fine; about 1 cup
- 1 rib celery diced small; about 1/3 cup
- 0.5 green bell pepper diced the same as celery
- 1 cup mayo like Duke's
- 1 tablespoon yellow mustard
- 3 tablespoons white vinegar
- 0.5 teaspoon black pepper
- 2 teaspoons white sugar
- 1 teaspoon salt
- 0.5 teaspoon granulated garlic
- 0.5 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.
- Quick release that steam carefully. Drain the pasta and run cold water over it so it stops cooking and cools fast.
Notes
I love the bite of red onion, but sometimes it can overpower a dish. Once it’s diced, soak the red onion in cool water for about 5 minutes, then drain before adding to the dressing. This will tone down the sharpness of the onion without changing the flavor.