This easy to make Instant Pot Pasta Salad has a bit of it all! Packed with fresh veggies and seasonings, topped with a light, homemade dressing, this dish is BEYOND customizable. Get your picnic blanket ready, this one is about to be your Summer-time favorite!
Instant Pot Pasta Salad
Equipment
- pressure cooker
Ingredients
For the pasta:
- 16 ounces rotini
- 4 cups water or broth
For the Filling:
- 1 red bell pepper chopped
- 1 cup zucchini halved and thinly sliced
- 1 cup cherry tomatoes halved
- ½ cup English cucumber quartered and thinly sliced
- ½ cup green olives thinly sliced
- ½ cup marinated artichoke hearts chopped
- ½ cup pearl mozzarella
- ½ cup shredded cheddar cheese
- ½ cup banana pepper sliced
- ½ cup parsley roughly chopped
For the dressing:
- ⅓ cup red wine vinegar
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- 1 Tablespoon fresh dill roughly chopped
- 3 Tablespoons hot pepper juice from banana pepper jar
- ½ cup olive oil
- Dry Ranch seasoning optional, to taste
Instructions
- Add the pasta and the water to the bowl of the instant pot. Set to manual high pressure for 2 minutes. Allow a 5 minute natural pressure release.
- Combine the prepared noodles with the other ingredients and place in the refrigerator. Chill, ideally for at least 24 hours, stirring occasionally. Serve.
