Ingredients

The following ingredients have 4 Servings
  • 1 pound elbow macaroni
  • 1 cup mayonnaise
  • ¼ cup stone ground dijon mustard
  • 1 tablespoon lemon juice
  • ½ tablespoon garlic salt
  • 1 cup diced tomatoes (I used cherry tomatoes)
  • 2 strips thick cut bacon (crumbled (about 1/4 cup))
  • 4 tablespoons green onion (chopped)

Instruction

  • Prepare macaroni to al dente, according to package instructions. Drain and set aside.
  • In a small bowl, whisk the mayo, mustard, lemon juice, and garlic salt together.
  • Pour over macaroni and stir until everything is coated.
  • Add tomatoes, bacon, and green onion.  Toss to incorporate.
  • INSTANT POT DIRECTIONS
  • Add pasta + 4.5 cups of water to the instant pot. Stir, cover and set to 'sealing'.. Cook on manual (high pressure) for 4 minutes. Do a careful quick release, pausing if it begins to sputter.
  • Drain pasta and rinse with cool water, continue with recipe as written above.