This Instant Pot pasta salad is a vibrant and satisfying addition to your summer spread. It's packed with fresh ingredients and tossed in a tangy dressing that will leave your taste buds dancing.
Course Main Course
Cuisine healthy
Keyword Pasta Recipes
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 327kcal
Author Ann Fabrizio
Ingredients
2cupspastayour choice (fussili or penne)
1cupcherry tomatoeshalved
1cupcucumberdiced
½ cupred onionfinely chopped
½ cupblack olivessliced
½ cupfeta cheesecubed or crumbled
¼cupextra-virgin olive oil
2tablespoonred wine vinegar
1garlicclove, minced
1teaspoonDijon mustard
Salt and pepper to taste
½ teaspoonItalian herbsdried mixed herbs or dried oregano
Instructions
Cook the pasta in the Instant Pot. Add 2 cups of pasta and enough water to cover it completely to the Instant Pot. Cook on high pressure for half the time indicated on the pasta package instructions. For example, if the package suggests cooking for 10 minutes, cook it for 5 minutes in the Instant Pot.
Quick-release and drain. Once the cooking time is complete, quick-release the pressure and carefully drain the pasta. Rinse it under cold water to stop the cooking process and cool it down.
Prepare the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper until well combined. Set aside.
Combine the ingredients. Combine the cooked pasta with all diced vegetables and black olives. Pour the dressing over the mixture and toss gently to coat all the ingredients.
Add the finishing touches. Top with the cubed or crumbled feta cheese and dried herbs. You can also use fresh herbs if available.
You can serve the salad right away or refrigerate covered with some plastic wrap. Make sure to give it a quick toss to redistribute the dressing.