If you need extra time before mixing the salad, stir in a drizzle of olive oil to prevent the macaroni from sticking. ![]() When cooked, drain the pasta and rinse with cold water until cool to the touch. Close the Instant Pot lid (make sure the valve is up in the position for sealing) and pressure cook on high for 3 minutes. Use a spoon to stir the macaroni to ensure the noodles are submerged in the liquid. Drizzle freshly squeezed lemon juice and olive oil over finished salad. Prepare the elbow macaroni according to package directions for al dente. To cook the noodles, open the Instant Pot lid and add the water and olive oil to the steel inner pot. VARIATIONS: Add chopped red bell pepper, green peas, dill pickle. Feel free to substitute with any other favorite cheese styles including marble, mozzarella, or feta.ĭRESSING: Italian salad dressing, mayonnaise (or miracle whip), salt and pepper are combined with the salad to create a simple tangy and creamy dressing. You’ll also need chopped red raw onion, celery and green onion.ĬHEESE: 1 cup of shredded cheddar cheese adds flavor. I also used store-bought shredded carrots but these can be shredded easily at home with a cheese grater. VEGETABLES: A bag of broccoli slaw from the grocery store helps to keep things easy. Look for the ocean wise seafood label to make sure you’re choosing a product that considers the best long-term health of our oceans. Garnish with hard-boiled eggs, avocado, and tomato. Add mayonnaise, cucumber, peas, celery, radishes, green onions, and seasoned salt to the macaroni toss well. TUNA: Chunk light tuna in water is inexpensive and easy to add to recipes like this one (I used solid white albacore tuna) ! Grab 2 cans of tuna from the grocery store that are approximately 170g each (different brands will vary in weight). Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Feel free to use regular whole wheat pasta, rice pasta or other gluten-free versions. I used rice pasta spiral noodles because that’s what we had in our pantry. ![]() This is about 1 or 1½ cups of uncooked pasta. ![]() MACARONI: The recipe uses 3 cups of cooked elbow macaroni pasta noodles.
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