Pasta Salad
Prep Time
20 minutes
Cook Time
5 minutes
Servings
6-8
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Ingredients
Salad Ingredients
- 1 box (16 ounces) elbow pasta
- 4 cups water
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1/2 cup red onion, diced
- 1 cup roasted red peppers, thinly sliced
- 1/4 cup black olives, sliced
- 1/2 pound (8 ounces) fresh mozzarella, diced
- 1/2 cup chopped basil
Red Wine Vinaigrette Ingredients
- 1 box (16 ounces) elbow pasta
- 4 cups water
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1/2 cup red onion, diced
- 1 cup roasted red peppers, thinly sliced
- 1/4 cup black olives, sliced
- 1/2 pound (8 ounces) fresh mozzarella, diced
- 1/2 cup chopped basil
Instructions
APPROX. PRESSURE BUILD: 6 MINUTES
PRESSURE RELEASE: NATURAL 10 MINUTES, THEN QUICK
PRESSURE RELEASE: NATURAL 10 MINUTES, THEN QUICK
- Place pasta, water and salt in pot.
- Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 3 minutes. Select START/STOP to begin.
- While the pasta is cooking, prepare the red wine vinaigrette. In a mixing bowl, combine all vinaigrette ingredients except olive oil. Slowly whisk in the olive oil until fully incorporated. Taste and adjust seasonings as desired. Set aside.
- When pressure cooking is complete, allow pressure to naturally release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
- Remove the pot and strain the pasta in a colander. Transfer to a bowl and toss with 2 tablespoons olive oil. Place bowl in refrigerator and allow pasta to cool for 20 minutes.
- Once pasta has cooled, stir in red onion, roasted peppers, black olives, mozzarella, and basil. Gently fold in the red wine vinaigrette.
- Serve immediately, or cover and refrigerate for serving later.
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