THE BEST MACARONI SALAD
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
¾ cup Celery Chopped
¼ cup Red Onion Chopped
Green Onions For Topping
DRESSING INGREDIENTS:
½ cup Fat Free Mayo
½ cup Fat Free Greek Yogurt
1 ½ tbsp White Wine Vinegar
2 tsp Dijon Mustard
2 tsp All Natural Honey
Salt And Pepper To Taste
DIRECTIONS:
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!