Grandma’s Pasta Salad
By :The Rootitoot Cookbook by Ruth McCusker
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Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Celery, Onion, Pasta
Prep Time 5 minutes
Cook Time 6 minutes
Servings
4 people
Ingredients
  • 1/3 cup diced onion
  • 3 tbsp sugar
  • 3 tbsp vinegar
  • 2 1/2 cups Water
  • 2 cups small pasta
  • 1 tsp salt
  • 3/4 cup mayo or Miracle Whip
  • 1 tbsp mustard
  • 1/4 tsp celery seed
  • Salt and pepper
  • 1/2 cup chopped celery
  • 2 oz cheddar diced
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Celery, Onion, Pasta
Prep Time 5 minutes
Cook Time 6 minutes
Servings
4 people
Ingredients
  • 1/3 cup diced onion
  • 3 tbsp sugar
  • 3 tbsp vinegar
  • 2 1/2 cups Water
  • 2 cups small pasta
  • 1 tsp salt
  • 3/4 cup mayo or Miracle Whip
  • 1 tbsp mustard
  • 1/4 tsp celery seed
  • Salt and pepper
  • 1/2 cup chopped celery
  • 2 oz cheddar diced
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Mix together the onion, sugar and vinegar and set aside.
  2. Put the water, salt and pasta in the Instant Pot and give it a stir. Close the lid, make sure the valve is set to Sealing and push the Pressure Cook (or Manual) button. Adjust time using the + and - buttons to get to 5 minutes.
  3. When it beeps that it's done, flip the valve from Sealing to Venting for a quick release and when the pin drops, remove the lid. Drain the pasta.
  4. Whisk together the mayo, mustard, celery seed, salt and pepper. Add the onion/vinegar mixture and pour over the pasta. Add the celery and cheese cubes and stir well. Refrigerate for several hours to develop the flavour.
Recipe Notes

Pressure Cook and Manual buttons are interchangeable.

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