Instructions

• Add the rotini pasta to your pressure cooker. Pour in enough water just to cover the pasta, not too much or your salad will get soggy.
• Seal the lid and watch that float valve pop up, showing the pressure’s building. Set the timer for half the usual cooking time on the pasta box. You wanna catch it al dente.
• After cooking, use the slow release method for a few minutes, then switch to natural release so the pasta finishes perfect without breaking down.

  Drain the pasta and rinse under cold water. This cools it down quick and stops cooking dead in its tracks.
• Grab a big bowl and toss in the pasta with cherry tomatoes, black olives, green and red bell peppers, plus the cucumber. Mix in the Genoa salami, mozzarella cubes, and freshly grated Parmesan. Pour over the olive oil and red wine vinegar, then sprinkle Italian seasoning and garlic powder. Toss and finish with the chopped parsley, then cover the bowl and refrigerate at least 30 minutes.