Instant Pot Pasta Salad

Pasta salad is the perfect side dish for that backyard summer BBQ or party. Pasta salad is always a crowd-pleaser and so easy. I know boiling pasta on the stovetop isn’t difficult or even super time-consuming, but I’m all about making my life easier. So why not use the Instant Pot?  Dump the pasta in and walk away, no babysitting a boiling pot or heating up the house. The pasta turns out perfectly al dente.

You Will Need:

• Instant Pot 6 quart Duo
• Silicone Pinch Mitts Pot Holders
• Collapsible Colander
• Ceramic Knife
• Cutting Board

How to make Instant Pot Pasta Salad

Instructions:

1. Add 4 cups of water, sea salt, and tri-colored rotini to the Instant Pot
2. Stir gently and place the lid on with the vent knob turned to the sealing position.
3. Pressure cook on high for 3 minutes.
4. When the cooking cycle is complete, release pressure immediately.
5. Carefully pour the cooked pasta into a colander and rinse with cold water.
6. Add Italian seasoning, Italian dressing, and stir to combine.
7. Add sliced olives, shredded cheese, and sliced pepperoni toss gently to combine
8. Refrigerate for 30 minutes before serving.

Recipe Variations

There is no right or wrong when it comes to pasta salad. You can change out any of these ingredients or add your favorite ingredients to this to make it your own. Substitute Monterey Jack cheese for the sharp cheddar cheese or Olive Garden Italian Dressing for Zesty Kraft Dressing.

Serve Instant Pot Pasta Salad With:

• BBQ Chicken Sandwiches 
• Sloppy Joes 
• Instant Pot Corn on the Cob

30 Minute Instant Pot Recipes

How To Store Pasta Salad

Once the pasta salad is assembled store it in an air-tight container for up to 5 days. If needed add a tablespoon or two of dressing before serving as the pasta may soak up the dressing as it sits. Make Instant Pot Pasta Salad up to 24 hours in advance.

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Yield: 8

Instant Pot Pasta Salad

Prep Time: 2 minutes

Cook Time: 3 minutes

Additional Time: 30 minutes

Total Time: 35 minutes

Quick and easy Instant Pot Pasta Salad.

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Ingredients

• 4 Cups of cold water
• 12 oz. package of tri colored rotini
• ¼ tsp. Sea salt
• ½ Cup Zesty Italian dressing
• 8 oz. Sharp cheddar cheese cubed
• 4-5 oz. Peperoni slices halved or quartered 
• 6 oz can black olives sliced
• 1 tsp. Italian seasoning 

Instructions

1. Add 4 cups of water and sea salt and tri-colored rotini to the Instant Pot
2. Stir gently and place the lid on with the vent knob turned to the sealing position.
3. Pressure cook on high for 3 minutes.
4. When the cooking cycle is complete, manually release pressure immediately.
5. Carefully pour the cooked pasta into a colander and rinse with cold water.
6. Add Italian seasoning, and Italian dressing, and stir to combine.
7. Add sliced olives, shredded cheese, and sliced pepperoni toss gently to combine
8. Refrigerate for 30 minutes before serving.

Notes

Once the pasta salad has been refrigerated add more Italian dressing to taste.

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• 
  Instant Pot Max Pressure Cooker 9 in 1, Best for Canning with 15PSI and Sterilizer, 6 Qt

Nutrition Information:

Yield:

8

Serving Size:

½
Amount Per Serving: Calories: 243Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 563mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 10g

Nutrition information is an estimate.

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