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.