The Best Pasta Salad
This delightful pasta salad combines tender pasta, fresh vegetables, smoky salami, and creamy mozzarella, tossed in a zesty herb dressing. Perfect for summer gatherings!
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 pound uncooked hearty pasta like rotini, penne, or farfalle
- 10 oz cherry tomatoes halved
- 8 oz fresh mozzarella balls halved if they're big
- 8 oz salami cut into cubes or thin strips
- ½ cup pitted kalamata olives sliced
- 1 cup sliced pepperoncini peppers
- ½ cup thinly sliced red onion
- ½ cup chopped fresh parsley plus extras for garnish
- Dressing made with olive oil, white vinegar, water, garlic, sugar, dried oregano, dried basil, salt, and pepper
Instructions
Instructions
- Add a pot of water with a pinch of kosher salt to your pressure cooker adding broth depth. You want it boiling hot before adding pasta.
- Put your pasta into the pot and lock the lid on tight. Turn up to high pressure and wait for the valve to hiss.
- Cook for half the time recommended on pasta package minus a minute or so to get that tender pull perfectly timed.
- Use a quick release to let out all the pressure promptly once time’s up. Lid rattles are a sure sign to stop waiting.
- Drain the pasta in a colander and rinse with cold water till it doesn’t steam anymore to cool it off.
Notes
Serve your pressure cooker pasta salad fresh and colorful for any meal or gathering.