Hawiian Macaroni Salad

Hawaiian Macaroni Salad

INGREDIENTS

 

Dressing Ingredients

• 1½ cups mayonnaise
• ¼ teaspoon fine grind sea salt
• ¼ teaspoon black pepper
• 1 Tablespoon white sugar
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons cream or milk

Macaroni Salad Ingredients

• 1¾ cups water
• ¼ cup apple cider vinegar
• 8 ounces elbow macaroni about 2 cups dry pasta
• ½ teaspoon fine grind sea salt
• ½ cup grated carrot 1 small carrot
• ¼ cup chopped green onions 2-3 green onions

INSTRUCTIONS

 

Pressure Cooker Instructions

• Add the 1¾ cups of water, ¼ cup of vinegar, 8 ounces of elbow macaroni, and ½ teaspoon of fine grind sea salt to the inner pot. Stir and push the pasta down into the water. Put the pressure lid on and turn the valve to seal. Cook on high pressure for 6 minutes.
• While the pressure cooker is cooking the pasta, grate the carrot, chop the green onion, and make the dressing. Combine all of the dressing ingredients in a small bowl and whisk until smooth. Refrigerate if not using within 1 hour.
• When the time is up on the pressure cooker, immediately release the pressure. The macaroni should have absorbed almost all of the liquid. Give it a stir and taste the pasta to make sure it is soft. It should be plump and soft, but not falling apart. If you have any leftover liquid, use the sear/sauté on low to get rid of it or strain the noodles. If the pasta is not soft enough, add some liquid and sauté on low or medium until the past absorbs more liquid.
• Either mix the macaroni salad up in the inner pot or transfer the pasta to a mixing bowl. Add the grated carrots and half of the dressing. Stir to combine. Cover and refrigerate for 45-60 minutes. I also refrigerate the remainder of the dressing.
• Once cooled, add the chopped green onions and the remainder of the dressing. Stir to combine, cover and place back into the refrigerator for another 1-2 hours or until just before serving. Stir and serve.

Stovetop Instructions

• Bring a large pot of salted water to a boil. Add the elbow macaroni, reduce the heat so the water is at a low boil and cook 5 minutes longer than the package instructions say. The pasta should be soft and plump. Drain the liquid and add ¼ cup of apple cider vinegar to the cooked macaroni. Stir and let sit for 5 minutes.
• Grate the carrot, chop the green onion, and mix up the dressing. Add half of the dressing and the grated carrot to the cooked macaroni and stir to combine. Cover & refrigerate about 45-60 minutes or until cool.
• Add the chopped green onions and the remaining dressing. Stir to combine, cover and refrigerate for 1-2 hours or until just before serving. Stir & Serve.