Instructions

• Get your pressure cooker ready. Pour in water with just a pinch of salt and drop the bowtie pasta in. Close the lid and make sure that sealing ring is in place good. Lock the valve so it’s sealed tight.
• Cook the pasta on high pressure for about half the usual time your pasta package says. You want that perfect tender pull, so beating the usual boil time by half helps it keep a bit of bite. When the timer goes off, quick release the steam valve carefully so you don’t get splattered.
• Drain the pasta and spread it out on a plate to cool. You gotta stop it from cooking more or it turns mushy. Set it aside while it chills.
• In a big bowl, mix up the cooled pasta with chopped fresh mozzarella, fresh basil ribbons and your sun-dried tomatoes still juicy with their herby oil. Toss it gently so nothing gets crushed.
• Whisk your dressing next in a small bowl. Pour ¾ cup balsamic vinegar, olive oil, fresh minced garlic, salt, dried basil, and black pepper all together. Whisk until everything’s well combined and smells dang good.
• Pour that dressing over your pasta mix and toss all together real good. Make sure every piece of pasta and mozzarella gets some love from that dressing.
• Chill your Caprese pasta salad at least 30 minutes in the fridge before eatin’. It lets flavors mingle and cools it down for that crisp fresh bite you want.