Italian Pasta Salad With Olive Garden Dressing

Enjoy a quick and flavorful pasta salad with the tangy taste of Olive Garden dressing, perfect for any occasion.

Prep Time 15

Cook Time 10

Total Time 25

Course Soup

Cuisine Mexican

Servings 6 servings

Calories 350 kcal

1 lb rotini pasta or any short pasta like bowtie, penne, or fusilli
8-12 oz mini mozzarella balls or diced mozzarella
1 English cucumber halved or quartered
1 cup cherry tomatoes halved or quartered
16 oz roasted red peppers jarred
16 oz pepperoncini rings roughly chopped
⅓ cup red onion diced
6-8 oz Genoa salami sliced and quartered
1 cup Parmesan cheese shredded fresh
¼ cup basil freshly chopped
1-2 cups Olive Garden Signature Italian Dressing more if you like it super saucy
Salt & pepper to taste

Put your short pasta into the pressure cooker with just enough water to cover it. You don’t wanna drown it, but gotta give it enough broth depth.
Lock that lid tight and make sure the sealing ring is in place. Check the float valve to keep an eye on pressure build.
Set the pressure cooker to cook for half the time recommended on the pasta package. Pasta cooks super fast here, so watch carefully.
When the timer’s up, do a slow release with the valve so the pasta finishes tender without going mushy.
Drain the pasta once it’s cooled enough to handle. Then get a big bowl handy for mixing the salad.
Toss in all the veggies, salami, mozzarella balls, peppers, onions, and cheeses. Mix it all up real good.
Pour in your Olive Garden dressing—start light and add more to get your groove. Sprinkle fresh basil on top before serving.

For best results, monitor the pressure and cook time closely, ensuring not to overcook the pasta for the perfect texture.