Italian Sub Pasta Salad in the Pressure Cooker
Now THIS is the kind of pasta salad you'll be making all Summer long!
Equipment
- 1 Small Mixing Bowl & Whisk for dressing
- 1 Large Mixing/Salad Bowl for salad
- 1 Large Pot & Colander for pasta
- 1 Sharp Knife & Chopping Board
Ingredients
Ingredients
- 120 ml Extra Virgin Olive Oil ½ cup
- 60 ml Red Wine Vinegar ¼ cup
- 2 teaspoon Dijon Mustard
- 1 teaspoon Dried Oregano
- 1 small clove Garlic minced
- ½ teaspoon Sugar
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 350 g Short-Cut Pasta Gemelli, 12.3oz
- 125 g Baby Plum Tomatoes 4.4oz, quartered
- 125 g Mozzarella Balls 4.4oz, halved
- 75 g Pepperoni 2.6oz, sliced
- 75 g Salami 2.6oz, sliced
- 75 g Deli-Style Turkey 2.6oz, sliced
- 50 g Black Olives 1.7oz, sliced
- 6 Guindilla Chillies sliced
- 2 tablespoon Fresh Basil Leaves finely diced
- 0.5 small Red Onion finely sliced
Instructions
Instructions
- Add the pasta to salted boiling water and cook until al dente. Drain and rinse under cold water until completely cool. Shake well to drain off excess water, then place in a large bowl.
- Meanwhile, in a small mixing bowl whisk together all the 'dressing' ingredients until well combined.
- Add all of the fillings to the bowl of pasta, then give the dressing another quick whisk and pour it over.
- Toss until everything is well combined. I like to let it rest for 10 mins or so, just to allow the flavours to marry and for the pasta to soak in some of the dressing.
Notes
Serve immediately or pop it in the fridge for 30 minutes to let flavors meld.