Creamy Pasta Salad in Your Pressure Cooker
This creamy pasta salad is loaded with peas, crispy bacon, and noodles, all covered in a smooth and creamy dressing. It's a perfect side dish for any dinner, potluck, or barbecue.
Equipment
- 1 Hand Whisk
- 1 Large Mixing Bowl
Ingredients
Main ingredients
- 12 oz small pasta noodles cooked al dente
- 2 cups frozen peas thawed
- 12 oz thick cut bacon cooked and chopped
- ½ cup freshly grated parmesan cheese
- ¾ cup mayonnaise for the creamy base
- 2 tablespoons olive oil brings a little fruity richness
- 1 tablespoon apple cider vinegar gives a tiny tang
- 1 teaspoon granulated sugar to taste
- 1 teaspoon salt to taste
- ½ teaspoon garlic powder to taste
- ½ teaspoon onion powder to taste
- ¼ teaspoon black pepper to taste
Instructions
Instructions
- Start by cooking your pasta noodles in the pressure cooker according to the package instructions. You want them al dente so they soak up that dressing just perfectly. Once cooked, drain ‘em and let them cool down some.
- Now in a big bowl, mix the cooled pasta, peas that you thawed, chopped bacon, and that freshly grated parmesan cheese. You gotta get everything evenly spread out here before adding the dressing.
- In a smaller bowl, whisk together your mayo, olive oil, apple cider vinegar, sugar, salt, and garlic powder until the dressing feels smooth and creamy.
- Pour your homemade dressing over the pasta mix. Toss it gently but thoroughly so every bite gets a coat of that creamy goodness.
- Pop the whole thing in the fridge for at least 30 minutes. This chill time lets the flavors blend and pasta soak up all that yumminess better.
Notes
Dish it out and watch how folks jump in for seconds. This creamy pasta salad turns out to be a dang winner at any table.