California Pasta Salad: Pressure Cooker Style
This delicious and colorful California Pasta Salad is always a hit as part of a party menu. Make this easy pasta salad recipe up to a day ahead if you like; the flavors only get better as it marinates.
Ingredients
Main ingredients
- 1 cup Olive oil classic base for dressing
- ½ cup Red wine vinegar tangy punch
- ¼ cup Freshly grated Parmesan cheese adds a salty touch
- 1 tablespoon Sesame seeds for a crunchy twist
- 2 teaspoons Dried oregano herbal note
- 2 teaspoons Poppy seeds brings texture surprise
- ¼ teaspoon Garlic or two cloves fresh, finely minced
- 1 teaspoon Paprika adds mild smoky flavor
- ½ teaspoon Celery seed for subtle earthiness
- ¼ teaspoon Salt or more to taste
- 1 pound Thin spaghetti broken into thirds
- 2 medium Zucchini diced fresh and green
- 1 pint Grape tomatoes halved for juiciness
- 1 large Hot house cucumber diced crisp and cool
- 1 medium Green bell pepper stemmed, seeded, diced
- 1 medium Red bell pepper stemmed, seeded, diced
- 1 Red onion peeled and diced (optional)
- 1 6.5-ounce Can sliced black olives drained to finish it off
Instructions
Instructions
- Start with breaking your thin spaghetti into thirds so it fits nice in the pressure cooker. You don’t want it all clumped up.
- Pour in just enough water to cover the pasta but not drown it—think broth depth. Lock on that lid and set your cooker to high pressure.
- When you hear that trusty valve hiss and the float valve pops up, start your timer for about 4-5 minutes. Thin pasta cooks real fast under pressure.
- Once done, do a quick release so your pasta stays firm. Drain it and rinse with cold water so it cools down fast and stops cooking.
- While pasta’s cooling, whisk together olive oil, red wine vinegar, Parmesan, sesame seeds, oregano, poppy seeds, garlic, paprika, celery seed, and salt. This dressing is where the flavors come alive.
- Toss your cooled pasta into the dressing so every strand gets coated in that yummy mix.
- Now chop and add zucchini, grape tomatoes, cucumber, green and red peppers, red onion if you’re using it, and olives. This fresh veggie mix is what makes it California fresh.
- Put it all in the fridge for at least 30 minutes to let the flavors meld. You sense how much better it tastes after chilling but it’s also great at room temp.
Notes
Serve this salad chilled for the best flavor experience. If desired, you can add grilled chicken or chickpeas for extra protein.