- 3 mins
- 67 mins
Ingredients
- 8 oz Macaroni Pasta
- 2 1/2 Cups water or Broth
- 1 Carrot slivered (about 1/4 cup)
- 1/2 Cup Mayonnaise
- 1 Tbs Apple Cider Vinegar
- 2 Tbs Milk
- 1 Tbs Sugar
- 1 tsp crushed garlic *optional
Preparation
Step 1
Instant Pot Directions
1. Pour water or broth in Instant Pot Pressure Cooker and add macaroni making sure to spread the pasta evenly on bottom.
2. Close lid and set to Manual (Pressure Cook) high for 4 minutes with a 4 minute Natural Release (NR) and then Quick Release (QR) the remaining pressure.
3. Rinse pasta under cool water and drain
4. Add slivered carrots and Apple Cider Vinegar to pasta and toss. Place in refrigerator for 1 hour.
5. In a separate bowl combine mayonnaise, sugar and milk. Whisk to combine.
6. Pour over cooled pasta.
7. Add garlic if desired
8. Toss to coat. Allow to marinate for 4 hours or overnight.
9. Add additional 1-2 Tbs Milk if needed for desired consistency
Stove Directions:
1. Cook noodles according to package directions
2. Rinse Pasta and drain. Add Carrot slivers and Apple Cider Vinegar and toss to coat. Place in refrigerator to cool for 1 hour
3. In a separate bowl combine mayonnaise, sugar and milk. Whisk to combine.
4. Pour over cooled pasta.
5. Add garlic if desired
6. Toss to coat. Allow to marinate for 4 hours or overnight.