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Ninja Foodi Pea and Macaroni Salad

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Alright, I’ll be the first to admit that this recipe sounds weird.  Peas and macaroni mixed with mayonnaise?  That can’t be good!  But…it is!  🙂  You can add other ingredients to this recipe, but then it’s not really pea and macaroni salad anymore lol. 

Pea and Macaroni Salad

I grew up eating pea and macaroni salad as a kid.  My dad made it ALL the time!  He still makes it to this day.  Although, he does prefer to use a little bit of miracle whip in his to sweeten it up a bit.  I’m not a fan of miracle whip so I stick to the basic mayonnaise in my pea and macaroni salad. 

Pea and Macaroni Salad

I’m not sure where the pea and macaroni salad started as I’ve never heard of anyone else ever eating it.  My assumption is that my dad started making it because it was so incredibly easy to make and hard to mess up. 

Pea and Macaroni Salad

Tips for making Ninja Foodi Pea and Macaroni Salad:

1. Don’t use frozen peas.  Frozen peas will add a lot of extra moisture to the pea and macaroni salad and it will become very watery. 

2. Refrigerate leftover pea and macaroni salad.  When you are ready to serve it, it may seem a little dry. This sometimes happens when the macaroni ends up absorbing the mayonnaise.  If this happens, just add an additional spoonful of mayonnaise.  

3. You can use whatever type of dried pasta that you would like.  The cooking time for the pasta may vary.  As a rule of thumb, you should cook the pasta based on this calculation:  Look at the box, take the recommended time and cut it half and then subtract 2.  For example, if the suggested cook time is 10 minutes, cut that in half to 5 and then subtract 2.  This will leave you with 3.  Cook for 3 minutes.

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Ingredients for making Ninja Foodi Pea and Macaroni Salad:


  • 16 ounces dried macaroni-not cooked
  • 1.5 cups mayonnaise
  • 14.5 ounce can green peas-drained of all water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups cold water

Directions to make Ninja Foodi Pea and Macaroni Salad:


1

Pour water into Ninja Foodi liner.


2Pour in 1 pound of dried pasta a little salt- do not stir.  Instead, “push” the pasta down so that it is covered with the water as much as possible.


3Close Ninja Foodi pressure cooking lid and move valve to “seal” position.


4 Pressure cook on high for 3 minutes.  As a rule of thumb, you should cook the pasta based on this calculation:  Look at the box, take the recommended time and cut it half and then subtract 2.  For example, if the suggested cook time is 10 minutes, cut that in half to 5 and then subtract 2.  This will leave you with 3.  Cook for 3 minutes.


5Once timer beeps, quick release pressure and remove lid.


6Rinse pasta and let cool.


7 Combine cooked macaroni, canned peas, mayonnaise, salt and pepper together in a large bowl.  Refrigerate and serve.


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Ninja Foodi Pea and Macaroni Salad
Pea and Macaroni Salad

Ninja Foodi Pea and Macaroni Salad

5 from 2 votes
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Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Servings: 8 servings
Calories: 538kcal
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Equipment

Ingredients

  • 16 ounces macaroni (dried-not cooked)
  • 1.5 cups mayonnaise
  • 14.5 ounce green peas (canned-drained of all water)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 cups water

Instructions

  • Pour water into Ninja Foodi liner.
  • Pour in 1 pound of dried pasta a little salt- do not stir.  Instead, “push” the pasta down so that it is covered with the water as much as possible.
  • Close Ninja Foodi pressure cooking lid and move valve to “seal” position
  • Pressure cook on high for 3 minutes.  As a rule of thumb, you should cook the pasta based on this calculation:  Look at the box, take the recommended time and cut it half and then subtract 2.  For example, if the suggested cook time is 10 minutes, cut that in half to 5 and then subtract 2.  This will leave you with 3.  Cook for 3 minutes.
  • Once timer beeps, quick release pressure and remove lid.
  • Rinse pasta and let cool.
  • Combine cooked macaroni, canned peas, mayonnaise, salt and pepper together in a large bowl.  Refrigerate and serve.

Nutrition

Calories: 538kcal | Carbohydrates: 50g | Protein: 11g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 424mg | Potassium: 260mg | Fiber: 4g | Sugar: 5g | Vitamin A: 420IU | Vitamin C: 21mg | Calcium: 32mg | Iron: 2mg
Have you tried this recipe? Let us know how it turned out in a comment below!

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