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Grinder Pasta Salad taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Grinder Pasta Salad Pressure Cooker Recipe

Enjoy all the flavors of your favorite sandwich in this creamy, veggie-filled Italian grinder pasta salad recipe, ready in under 30 minutes!
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 682 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Ingredients

  • 12 oz pasta of choice Penne or rotini works great here
  • 1 cup cherry tomatoes quartered
  • 1 cup roasted red peppers chopped
  • ⅓ cup pepperoncini chopped
  • ⅓ cup red onion thinly sliced
  • ½ cup salami thinly sliced
  • ½ cup pepperoni thinly sliced
  • 1 (15.5 oz) can chickpeas rinsed and drained
  • 8 oz mini mozzarella balls or diced fresh mozzarella
  • ½ cup grated Parmesan cheese
  • 2 cups shredded lettuce iceberg or romaine recommended
  • ¼ cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 lemon juice juice of 1 lemon
  • 1 tablespoon mayonnaise
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Instructions
 

Instructions

  • Start by cooking the pasta according to the package instructions. Use your pressure cooker to speed this up but watch that tender pull. You don’t wanna overdo it here.
  • Drain the pasta and set aside to cool a bit. You gotta let it chill so it doesn’t get soggy mixing with the other ingredients.
  • In a large bowl, toss together the cooled pasta, cherry tomatoes, roasted red peppers, pepperoncini, and thinly sliced red onion. Get everything evenly mixed up.
  • Add the salami, pepperoni, rinsed chickpeas, mozzarella balls, and grated Parmesan cheese. Give it a gentle toss so none of that goodness breaks up too much.
  • Drizzle olive oil over the mix, splash in red wine vinegar and lemon juice, then season with salt, pepper, garlic powder, and oregano. Stir it all again so it’s balanced.
  • Mix in your shredded lettuce last to keep that fresh, crisp feeling. If you like, toss in Calabrian chilis or olives for extra zip.
  • Pop the salad in the fridge for at least 30 minutes before serving so the flavors get comfy and settle in good together.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. I recommend leaving out the lettuce if you plan on having leftovers.