Caprese Pasta Salad Made Easy in Your Pressure Cooker
This quick Caprese Pasta Salad is made effortlessly in a pressure cooker, featuring fresh mozzarella, cherry tomatoes, and fragrant basil.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 pound short pasta like fusilli, orrechiette, or penne
- 16 ounces mozzarella balls ciligine or pearls
- 3 cups cherry tomatoes fresh and ripe
- ½ cup fresh basil leaves slivered
- ⅓ cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon kosher salt plus more for the pasta water
- 1 teaspoon freshly ground black pepper
- 1 garlic clove pressed or minced
Instructions
Instructions
- Fill your pressure cooker with salted water and bring to a boil for the pasta.
- Add the short pasta and cook on high pressure for about 5 minutes using quick release when done.
- Drain the pasta and rinse it under cold water to stop the cooking and cool it down.
- In a big bowl, mix together the cooled pasta, mozzarella balls, halved cherry tomatoes, and slivered basil.
- Whisk olive oil, white balsamic vinegar, kosher salt, black pepper, and minced garlic in a small bowl for your dressing.
- Pour the dressing over the pasta salad and toss gently until everything’s evenly coated. Taste and add more salt or pepper if needed.
Notes
Serve right away or refrigerate for up to 2 hours. Make sure to stir before serving to enjoy all the flavors together.