Pasta salad with corn on the cob recipe

Ingredients

• 4 cups elbow macaroni
• 9 cups water, divided
• 2 cups chopped carrots
• 1 cup chopped asparagus
• 1 cup fresh or frozen peas
• 4 large eggs, hard-boiled
• 2 tbsp freshly chopped dill
• ⅓ cup chopped green onions
• ¼ cup chopped chives
• ½ cup diced red bell pepper
• 1 tbsp lemon zest
• 1 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 tsp paprika
• 2 tsp. dried basil
• Salt and pepper to taste
• 4 ears of corn

1. Add elbow macaroni, 8 cups water, carrots, asparagus, and peas to Instant Pot. Secure lid. Pressure cook on low for 5 minutes. Let steam release naturally.
2. Once steam has released, remove lid and strain pasta mixture under cold water until cool.
3. Peal and chop eggs, and place in a large bowl.
4. To the bowl, add the cooled macaroni, carrots, asparagus dill, green onions, chives, red bell pepper, lemon zest, mayonnaise, Dijon mustard, paprika, and basil. Gently fold together.
5. Salt and pepper to taste.
6. Place salad in refrigerator until ready to serve.
7. To cook corn on the cob, add corn to the Instant Pot along with 1 cup water. Secure lid and select steam mode. Adjust time for 5 minutes. When finished, allow steam to release naturally.
8. Carefully remove hot corn. Serve with butter, salt, pepper, and the chilled pasta salad.