Hawaiian Macaroni pasta salad
Hawaiian macaroni Pasta salad makes a perfect summer meal or side. Sweet and tangy, this version of the popular picnic staple is a new, fresh take your friends and family will love. Plus, it is a great make ahead dish, which means you don’t have to stress putting it together the day you need it.
- Prep time
- 10 min
- Cook time
- 3 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
First, add 1 - 1/2 cups of water, sea salt, and the macaroni to the InstantPot’s inner pot. [mv_img id="27018"]
- 2
Next, stir gently and place the lid on with the vent knob turned to thesealing position.
- 3
Once in place, select “pressure cook” on high for 3 minutes.
- 4
When the cooking cycle is complete, do a quick pressure release immediately.
- 5
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.
- 6
In a medium bowl whisk together the Greek yogurt, mayonnaise, apple cider vinegar, pineapple juice , sugar, salt, and pepper until smooth. Refrigerate until needed.[mv_img id="27017"]
- 7
Once the pasta is cooled, combine it with all remaining [mv_img id="27016"]ingredients (onion, celery, carrots, pineapple chunks) in a large mixing bowl.
- 8
Add in the dressing and mix well, sprinkle the green onions and cover with plastic wrap
- 9
Refrigerate the Hawaiian macaroni salad for at least 1 hour. Remove from the refrigerator 10 minutes before serving.