Best Quick Pasta Salad Recipe: Make It in 20 Minutes with a Pressure Cooker
A refreshing, pressure-cooker pasta salad with crisp veggies, tangy feta, and a zesty Italian dressing, ready in 20 minutes. Perfect for summer potlucks or side dishes with grilled chicken. Crisp, herbaceous, and loaded with fresh flavors.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 4 servings
- Category: salads
- Method: Pressure Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
8 oz rotini or penne pasta
1 cup halved cherry tomatoes
½ cup sliced black olives
½ cup diced cucumber
¼ cup finely chopped red onion (room-temperature)
½ cup crumbled feta cheese
¼ cup Italian dressing (store-bought or homemade with olive oil, vinegar, and herbs)
Salt and pepper to taste
Optional: ¼ cup chopped bell peppers (for extra crunch)
Instructions
Rinse and drain the red onion, letting it sit at room temperature for 15-20 minutes to mellow the flavor.
Add 8 oz pasta and 2 cups water to a pressure cooker. Seal and cook on high pressure for 3-4 minutes (for al dente). Quick release the pressure and drain the pasta.
In a large bowl, combine cooked pasta, cherry tomatoes, black olives, cucumber, red onion, and bell peppers (if using).
Toss with feta cheese and Italian dressing. Season with salt and pepper to taste.
Chill for at least 15 minutes before serving to allow flavors to meld.
Notes
Use a pressure cooker for al dente pasta in record time.
For a protein boost, add grilled chicken or chickpeas.
Store leftovers in an airtight container in the fridge for up to 3 days.
Adjust dressing to taste—adds zesty tang.
Find it online: https://cookingwithramsay.com/best-quick-pasta-salad-recipe/