Cheddar Instant Pot Macaroni Salad

Here is my favorite macaroni salad recipe, made easy in the Instant Pot, with perfectly cooked pasta, hard-boiled eggs, sharp cheddar cheese, crunchy vegetables, and a creamy dressing made with mayo, Greek yogurt, and sweet pickle relish.

This macaroni salad is what I bring to every potluck and backyard barbecue. My family asks for it all summer long, and I love that the Instant Pot does most of the work for me. It’s a total crowd-pleaser!

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What Kind of Pasta Should I Use?

Classic elbow macaroni is the traditional choice for macaroni salad, and it’s what most people expect to see in this dish. That said, you can swap in other small pasta shapes like shells, rotini, or even ditalini if that’s what you have in your pantry. The key is to use a pasta shape with nooks and crannies that can catch and hold onto all that creamy dressing. Whatever shape you choose, just make sure not to overcook it since the pasta will continue to soften a bit as it sits in the salad, and nobody wants mushy macaroni salad.

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Options for Substitutions

This macaroni salad is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Macaroni pasta: While elbow macaroni is classic, you can use other small pasta shapes like shells, rotini, or ditalini. They all hold the dressing nicely.
• Sharp cheddar cheese: Mild cheddar, colby, or even pepper jack work great here. Just keep the cheese cubed so you get little pockets of flavor in each bite.
• Greek yogurt: If you don’t have Greek yogurt, use sour cream or just add an extra 1/2 cup of mayonnaise. The yogurt adds tanginess and cuts the richness, so consider adding an extra teaspoon of vinegar if you skip it.
• Sweet pickle relish: Dill pickle relish works if you prefer a less sweet salad. You can also finely chop whole pickles – just drain them well before adding.
• Vegetables: The celery, red onion, and red pepper can be mixed and matched based on what you have. Try adding diced cucumber, shredded carrots, or chopped green onions instead.
• Dijon mustard: Yellow mustard is a fine substitute – it’ll give you that classic macaroni salad taste. Use the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with Instant Pot pasta is forgetting to quick release the pressure immediately after cooking – if you let it sit, the pasta will continue cooking and turn mushy instead of staying firm enough for a salad.

Another common error is not rinsing the pasta with cold water after draining, which stops the cooking process and cools it down so the mayonnaise mixture doesn’t get warm and runny when you mix everything together.

Don’t skip chilling the salad for at least an hour before serving, as this time allows the flavors to blend together and the dressing to thicken up properly.

If your salad seems too dry after it’s been in the fridge, stir in a few extra tablespoons of mayo or yogurt right before serving, since pasta tends to absorb the dressing as it sits.

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What to Serve With Macaroni Salad?

Macaroni salad is a classic side dish that pairs perfectly with just about any grilled or barbecued meat you can think of. I love serving it alongside burgers, hot dogs, grilled chicken, or ribs at summer cookouts – it’s cool and creamy, which balances out the smoky flavors really nicely. If you’re putting together a picnic spread, add some coleslaw, baked beans, and corn on the cob to round out the meal. For a lighter option, serve it with grilled fish or shrimp skewers, and don’t forget the watermelon for dessert!

Storage Instructions

Store: This macaroni salad actually gets better after sitting in the fridge for a few hours, so it’s perfect for making ahead! Keep it in an airtight container in the refrigerator for up to 4 days. You might need to stir in a tablespoon or two of mayo before serving if it seems a bit dry, since the pasta absorbs the dressing over time.

Make Ahead: I love making this the night before a gathering or potluck. The flavors really meld together nicely overnight. Just wait to add the cheese cubes until a few hours before serving so they stay fresh and don’t get too soft.

Serve: Always serve this salad cold, straight from the fridge. Give it a good stir before putting it on the table, and if it looks a little dry, mix in some extra mayo or a splash of pickle juice to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3300
• Protein: 90-105 g
• Fat: 140-160 g
• Carbohydrates: 380-420 g

Ingredients

For the pasta base:

• 1 lb macaroni (I always use Barilla for the best al dente texture)
• 6 cups water
• 3 eggs (large, Grade A)
• 1 1/2 cup sharp cheddar cheese (cubed into 1/4-inch pieces)
• 3/4 cup celery (finely diced into 1/8-inch pieces)
• 1/2 cup red onion (finely diced)
• 1/2 cup sweet red pepper (finely diced)
• 2 tablespoons fresh parsley, chopped

For the dressing:

• 1 1/2 cup mayonnaise (I prefer Hellmann’s for a creamier finish)
• 8 oz plain Greek yogurt
• 1/2 cup sweet pickle relish
• 1 1/2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder

Step 1: Prepare the Creamy Dressing Base

• 1 1/2 cup mayonnaise
• 8 oz plain Greek yogurt
• 1/2 cup sweet pickle relish
• 1 1/2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder

In a medium bowl, whisk together the mayonnaise, Greek yogurt, sweet pickle relish, apple cider vinegar, Dijon mustard, sugar, salt, black pepper, paprika, and garlic powder until smooth and well combined.

Set the dressing aside at room temperature.

This allows the flavors to meld together while you handle the pasta and other components.

I prefer Hellmann’s mayonnaise for a creamier, richer finish that really makes this salad shine.

Step 2: Prepare All Vegetables and Cheese

• 3/4 cup celery
• 1/2 cup red onion
• 1/2 cup sweet red pepper
• 1 1/2 cup sharp cheddar cheese
• 2 tablespoons fresh parsley

While the dressing rests, finely dice the celery into 1/8-inch pieces, the red onion into small pieces, and the sweet red pepper into small pieces.

Cut the sharp cheddar cheese into 1/4-inch cubes.

Chop the fresh parsley and set all components aside on a clean cutting board or in separate small bowls.

Having everything prepped ensures smooth assembly once the pasta and eggs are cooked.

Step 3: Cook Pasta and Eggs Together in Instant Pot

• 6 cups water
• 1 lb macaroni
• 3 eggs

Pour 6 cups of water into your Instant Pot and bring to a boil using the sauté function.

Add the 1 lb of macaroni pasta and stir well to prevent sticking.

Carefully place the 3 large eggs on top of the pasta (they will nestle into the pasta naturally).

Lock the lid and cook on high pressure for 4 minutes.

I always use Barilla pasta because it achieves the perfect al dente texture in the Instant Pot without turning mushy.

Step 4: Shock Eggs and Drain Pasta

When the timer beeps, carefully release the pressure from the Instant Pot using the quick-release method.

Remove the eggs with a slotted spoon and immediately place them into a bowl of ice water to stop the cooking process and cool them down completely—this takes about 5 minutes.

Drain the pasta in a colander and rinse it briefly with cool water to stop the cooking and remove excess starch.

Step 5: Peel and Chop Eggs, Then Assemble Salad

• cooked pasta from Step 4
• prepared vegetables and cheese from Step 2
• creamy dressing from Step 1
• cooked eggs from Step 4

Once the eggs have cooled in the ice bath, gently peel off the shells under cool running water and chop the eggs into bite-sized pieces.

In a large bowl, combine the cooled pasta from Step 4 with the prepared vegetables and cheese from Step 2.

Pour the creamy dressing from Step 1 over the mixture and fold gently to combine all ingredients evenly.

Finally, fold in the chopped eggs and fresh parsley, stirring gently to distribute everything without breaking up the eggs too much.

Step 6: Chill and Serve

Transfer the macaroni salad to a serving dish and refrigerate for at least 30 minutes before serving, which allows all the flavors to meld together beautifully.

Stir gently before serving and adjust seasoning if needed with a pinch of salt or pepper.

The salad keeps well refrigerated for up to 3 days.

Cheddar Instant Pot Macaroni Salad

Delicious Cheddar Instant Pot Macaroni Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings 10 servings

Calories 3150 kcal

Ingredients

  

For the pasta base

• 1 lb macaroni (I always use Barilla for the best al dente texture)
• 6 cups water
• 3 eggs (large, Grade A)
• 1 1/2 cup sharp cheddar cheese (cubed into 1/4-inch pieces)
• 3/4 cup celery (finely diced into 1/8-inch pieces)
• 1/2 cup red onion (finely diced)
• 1/2 cup sweet red pepper (finely diced)
• 2 tablespoons fresh parsley, chopped

For the dressing

• 1 1/2 cup mayonnaise (I prefer Hellmann's for a creamier finish)
• 8 oz plain Greek yogurt
• 1/2 cup sweet pickle relish
• 1 1/2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder

Instructions

 

• In a medium bowl, whisk together the mayonnaise, Greek yogurt, sweet pickle relish, apple cider vinegar, Dijon mustard, sugar, salt, black pepper, paprika, and garlic powder until smooth and well combined. Set the dressing aside at room temperature. This allows the flavors to meld together while you handle the pasta and other components. I prefer Hellmann's mayonnaise for a creamier, richer finish that really makes this salad shine.
• While the dressing rests, finely dice the celery into 1/8-inch pieces, the red onion into small pieces, and the sweet red pepper into small pieces. Cut the sharp cheddar cheese into 1/4-inch cubes. Chop the fresh parsley and set all components aside on a clean cutting board or in separate small bowls. Having everything prepped ensures smooth assembly once the pasta and eggs are cooked.
• Pour 6 cups of water into your Instant Pot and bring to a boil using the sauté function. Add the 1 lb of macaroni pasta and stir well to prevent sticking. Carefully place the 3 large eggs on top of the pasta (they will nestle into the pasta naturally). Lock the lid and cook on high pressure for 4 minutes. I always use Barilla pasta because it achieves the perfect al dente texture in the Instant Pot without turning mushy.
• When the timer beeps, carefully release the pressure from the Instant Pot using the quick-release method. Remove the eggs with a slotted spoon and immediately place them into a bowl of ice water to stop the cooking process and cool them down completely—this takes about 5 minutes. Drain the pasta in a colander and rinse it briefly with cool water to stop the cooking and remove excess starch.
• Once the eggs have cooled in the ice bath, gently peel off the shells under cool running water and chop the eggs into bite-sized pieces. In a large bowl, combine the cooled pasta from Step 4 with the prepared vegetables and cheese from Step 2. Pour the creamy dressing from Step 1 over the mixture and fold gently to combine all ingredients evenly. Finally, fold in the chopped eggs and fresh parsley, stirring gently to distribute everything without breaking up the eggs too much.
• Transfer the macaroni salad to a serving dish and refrigerate for at least 30 minutes before serving, which allows all the flavors to meld together beautifully. Stir gently before serving and adjust seasoning if needed with a pinch of salt or pepper. The salad keeps well refrigerated for up to 3 days.