Instructions

• Fill your pressure cooker with water and some salt, then toss in your pasta. Follow the package for timing but reduce a little cause the cooker heats up fast.
• Seal the lid, let it come to pressure, watch that float valve pop up.
• Cook the pasta just until al dente, maybe a hair less to keep it firm after rinsing.
• Quickly release pressure using the steam cues, and carefully open the lid when safe.
• Drain the pasta in a colander and rinse under cold water to stop the cooking and cool it down.
• In a big bowl, add the cooled pasta, mozzarella pearls, tomatoes, and chopped basil.
• Pour the balsamic vinaigrette over everything and toss gently so you don’t squish the tomatoes or cheese.
• When you serve, drizzle that balsamic glaze on top for a little fancy touch and extra zing.