Instant Pot Macaroni pasta salad

ngredients

FOR THE DRESSING:

• 1/2 cup Greek yogurt
• 1 cup mayonnaise
• 1 tbsp sugar or light brown sugar
• 1/2 tsp black pepper
• 1 /2 tsp salt
• use 4 oz juice from pineapple chunks can

FOR THE MACARONI:

• 8 oz elbow macaroni /uncooked
• 1 tbsp apple cider vinegar
• 1/2 cup pineapple chunks
• 1/2 cup white onion / chopped finely
• 1 celery ribs chopped into 1/4-inch pieces
• 1/2 cup grated carrots
• 1/2 cup green onion chopped
  

  Instructions

  Cook The pasta

  • First, add 1 – 1/2 cups of water, sea salt, and the macaroni to the Instant
    Pot’s inner pot.
  • Next, stir gently and place the lid on with the vent knob turned to the
    sealing position.
  • Once in place, select “pressure cook” on high for 3 minutes.
  • When the cooking cycle is complete, do a quick pressure release immediately.
  • Carefully pour the cooked pasta into a colander to drain any remaining water left in the pot and stop it from cooking further by rinsing it with cold water until cool to the touch.
  • If you do not have an instant-pot, just boil the pasta in a pot as instructed on the box

  Make the dressing

  • In a medium bowl whisk together the Greek yogurt, mayonnaise, apple cider vinegar, pineapple juice , sugar, salt, and pepper until smooth. Refrigerate until needed.

  Build the salad

  • Once the pasta is cooled, combine it with all remaining ingredients (onion, celery, carrots, pineapple chunks) in a large mixing bowl.
  • Add in the dressing and mix well, sprinkle the green onions and cover with plastic wrap
  • Refrigerate the Hawaiian macaroni salad for at least 1 hour. Remove from the refrigerator 10 minutes before serving.