Grandma’s Pasta Salad

By: The Rootitoot Cookbook by Ruth McCusker

Grandma’s Pasta Salad
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Pressure Cook and Manual buttons are interchangeable."]
cuisine icon Keywords
15-30 min, 4 people, celery seed, cheddar, chopped celery, contributed, cook 6 min, diced onion, easy, mayo or miracle whip, modern, mustard, prep 5 min, pressure cook, salt, salt and pepper, side dish, small pasta, sugar, vinegar, water

prep icon Prep Time
5 min
cook icon Cook Time
6 min

serving icon 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
Instructions
  • Mix together the onion, sugar and vinegar and set aside.
  • 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.
  • 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.
  • 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.
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