Instructions

• Add the spaghetti pasta to your pressure cooker with enough water to cover it. Set the lid and make sure the float valve pops up signaling it’s sealed tight.
• Cook the pasta under pressure for about 6 minutes. Keep your eyes open for that float valve going down when pressure’s building and listen for the valve hiss when steam starts escaping.
• When time is up do a quick release carefully so you can open the lid without overcooking the noodles. Drain the pasta and rinse with cold water to stop cooking and cool it down.
• In a large bowl, toss together your cooled spaghetti, Italian dressing, diced ham, red onion, cucumbers, green and red peppers, olives, and tomatoes. Mix up everything until it's all nicely coated.
• Cover that bowl and pop it in the fridge for at least 30 minutes. This chill time lets the flavors soak in and makes it perfect for serving cold.
• Before serving, take it out and sprinkle grated parmesan cheese over the top. This adds a nice salty punch and a little texture you’ll spot instantly.
• Grab a big fork and dig in! Enjoy your easy, quick pressure cooked spaghetti salad that’s ready whenever you are.