Instant Pot Pasta Salad
This Italian Instant Pot pasta salad is a lovely addition to summer barbecues. Just pressure cook rotini with your favorite Italian dressing and mix in a healthy blend of Italian-inspired ingredients, all in only 20 minutes!
Servings: 8
Calories: 404kcal
Equipment
Ingredients
- 16 oz rotini uncooked
- 1 cup Italian dressing
- 1 pint cherry tomatoes
- 1 cup Italian dry salami diced
- 1 cup black olives sliced
- ¼ cup kalamata olives sliced
- 1 cup mozzarella pearls
- ½ cup grated parmesan cheese
- ½ cup parmesan cheese shredded
Instructions
- Add the pasta to the pressure cooker. Pour in 3½ cups of cold water and the Italian dressing. Press the pasta down with a spoon so the water covers as much pasta as possible. Add half of the cherry tomatoes.
- Close and seal the lid. Set to pressure cook/manual on high for 3 minutes (see notes on pasta cook times).
- When pressure cooking is complete, quickly release the pressure. Remove the lid, stir pasta and transfer to a serving dish.
- Stir in the diced salami, sliced kalamata olives, sliced black olives, mozzarella pearls, and grated parmesan cheese. Slice the remaining cherry tomatoes in half and add to the pasta salad. Stir well and serve with shredded parmesan cheese.
Notes
Once the salad has been mixed, let chill in the fridge until ready to serve. This pasta salad is best served cold or at room temperature.
Store in a covered container for up to 7 days in the fridge.
Nutrition
Serving: 4oz | Calories: 404kcal | Carbohydrates: 49g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1046mg | Potassium: 359mg | Fiber: 3g | Sugar: 6g | Vitamin A: 635IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 1mg