Gordon Ramsay Macaroni Salad Recipe Made Pressure Cooker Style
Creamy, tangy, and bursting with fresh crunch, this pressure-cooked macaroni salad is your go-to quick side dish for BBQs, picnics, or weeknight meals. Rich in flavor and made fast with crisp veggies and a vibrant dressing.
Equipment
- 1 Mixing bowl
Ingredients
Main ingredients
- 2 cups elbow macaroni
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- 2 stalks celery finely chopped
- 1 cup red bell pepper diced
- ¼ cup red onion finely chopped
- Salt and freshly ground black pepper to taste
- 1 tablespoon parsley or chives diced
Instructions
Instructions
- Start by adding the elbow macaroni into your pressure cooker with plenty of water and a pinch of salt. Make sure your sealing ring is seated properly. Close the lid and set to cook on high pressure for about 4 minutes.
- Use quick release to let out the steam. Carefully open the lid and drain the macaroni. Rinse under cold water to stop cooking.
- In a mixing bowl, whisk together mayo, Dijon mustard, and white wine vinegar until smooth and creamy.
- Toss the cooled macaroni with the dressing. Fold in chopped celery, red bell pepper, and red onion.
- Season with salt and freshly ground black pepper. Stir to combine well.
- Garnish with parsley or chives and refrigerate for at least 30 minutes before serving.
Notes
Best served chilled. Keeps well in the fridge for 3–4 days in airtight containers. Stir before serving again.