Pressure Cooker Pasta Salad That's Ready Fast and Tasty
This easy Pasta Salad is full of fresh flavors and tossed in a zesty Italian dressing. It will be the star at your next BBQ or summer cookout!
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 1 lb. rotini pasta the curly kinda pasta that holds all the dressing gorgeous
- 1 english cucumber chopped crisp for that refreshing bite
- 1 red bell pepper sweet and crunchy, adds red pop of color
- 1 orange bell pepper another layer of crunch and color contrast
- 10 oz. grape tomatoes halved for bursts of juicy tang
- ½ red onion diced finely so no one gets overwhelmed with sharpness
- 2 tablespoon fresh chopped parsley a little green sprinkle of sunshine flavors
- ¼ cup crumbled feta cheese brings that creamy salty punch
- 16 oz. bottled zesty Italian dressing tangy and herby dressing to bring all together real good
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Instructions
Instructions
- You gotta cook the rotini pasta. This part normally means boiling, but you’re savvy and using your pressure cooker. Use the package instructions for time, but usually it’s just a few minutes under pressure.
- Make sure your sealing ring is in place and the float valve is set before you lock the lid. Add enough water for proper broth depth – just enough so the pasta cooks nicely, not swimming around.
- Set the cooker to high pressure and keep an eye on those steam cues. When the timer beeps, use a quick release or natural release depending on your preference, but watch for the float valve to drop before you open.
- Drain the pasta and rinse it under cold water quickly to stop further cooking and cool it for salad mixing.
- While the pasta’s cooking or cooling, chop up your cucumber, red bell pepper, orange bell pepper, and red onion into bite size pieces. Halve the grape tomatoes too.
- Now toss everything into a big bowl – pasta, veggies, parsley, and crumbled feta cheese. Pour on your zesty Italian dressing and sprinkle the salt and pepper on top.Give it a gentle toss so everything mixes without bruising the fresh veggies. Chill in the fridge for at least half an hour so flavors come together before you serve.
Notes
I prefer to let the pasta salad refrigerate overnight or at least 4 hours prior to serving so all the flavors can marry together. If you are making this ahead of time, wait to add the feta cheese until right before serving.
If you’re really in a rush, skip chilling – it’s tasty right outta the bowl too, just a bit less mingled flavors.