Instructions

• Pour water and uncooked tortellini into your pressure cooker. Lock the lid then set it for a quick pressure build for about 3 minutes. Once the timer goes off, do a quick release by turning the valve fast — you’ll hear a hiss.
• Open lid carefully and drain tortellini in a colander. Rinse under cold water to stop the cooking and cool things down.
• Grab a big bowl and toss in the tortellini, cucumber, cherry tomatoes, artichoke hearts, mozzarella pearls, salami, kalamata olives, pepperoncini, red onion, and parsley. You’re creating a rainbow of colors and tastes here.
• In a smaller bowl, whisk together the olive oil, red wine vinegar, Parmesan, garlic, onion powder, Italian seasoning, salt, and pepper. This dressing’s got the punch you wanna taste.
• Pour dressing over the salad and toss gently so you don’t squish the tortellini or crush the tomatoes.
• Pop the salad in the fridge for at least 30 minutes to chill and let all those flavors mingle. This slow release of flavor beats any rushed salad you ever had.
• When it’s time, take it out, give it one last toss, and serve it up with a smile because you got this dish down.