Summertime Macaroni salad
If you are a fan of unique flavor combinations, this Summertime Macaroni salad recipe is for you.
Ingredients
- 1 lb Elbow Macaroni
- 2 cups Cold Water
- 3 Hard Boiled Eggs Peeled And Chopped
- 1 cup Red Bell Pepper Chopped
- 1 cup Carrots Chopped
- 3/4 cup Celery Chopped
- 1/4 cup Red Onion Chopped
- Green Onions For Topping
Dressing Ingredients:
- 1/2 cup Fat Free Mayo
- 1/2 cup Fat Free Greek Yogurt
- 1 1/2 tbsp White Wine Vinegar
- 2 tsp Dijon Mustard
- 2 tsp All Natural Honey
- Salt And Pepper To Taste
Instructions
- Add macaroni and water to the insert pot of the instant pot
- Close lid and seal valve on your Instant Pot.
- Set to high pressure, 6 minutes in manual mode. When it's done, do a quick release.
- Pour the cooked pasta into a strainer and run pasta under cold water. This will help keep the pasta from sticking to each other.
- Turn off the cold water and allow the water to drip from the pasta.
- Once all water is gone, place the pasta into a large mixing bowl.
- Combine the chopped eggs, bell pepper, carrots, celery and red onion. Set aside
- In a medium bowl, mix till combined the dressing ingredients.
- Pour the dressing over the pasta and mix until combined. Add chopped green onions on top.
- Enjoy!