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:
- Add 4 cups of water, sea salt, and tri-colored rotini to the Instant Pot
- Stir gently and place the lid on with the vent knob turned to the sealing position.
- Pressure cook on high for 3 minutes.
- When the cooking cycle is complete, naturally release pressure immediately.
- Carefully pour the cooked pasta into a colander and rinse with cold water.
- Add Italian seasoning, Italian dressing, and stir to combine.
- Add sliced olives, shredded cheese, and sliced pepperoni toss gently to combine
- 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:
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.
Instant Pot Pasta Salad
Quick and easy Instant Pot Pasta Salad.
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
- Add 4 cups of water and sea salt and tri-colored rotini to the Instant Pot
- Stir gently and place lid on with the vent knob turned to the sealing position.
- Pressure cook on high for 3 minutes.
- When the cooking cycle is complete, naturally release pressure immediately.
- Carefully pour the cooked pasta into a colander and rinse with cold water.
- Add Italian seasoning, Italian dressing, and stir to combine.
- Add sliced olives, shredded cheese, and sliced pepperoni toss gently to combine
- Refrigerate for 30 minutes before serving.
Notes
Once the pasta salad has been refrigerated add more Italian dressing to taste.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
½Amount Per Serving: Calories: 243Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 563mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 10g
Nutrition information is an estimate.
Thank you for this! I made a more veggie-based one, but I found your page because I was looking for Instant Pot time/directions. Didn’t want to turn on the stove and heat up the apartment when it’s over 90 degrees outside!
I do just want to comment on the instructions in case anyone else is questioning – it says to “natural release immediately”. Since it said “immediately”, I did a quick release instead of natural and it turned out perfect.
My differences to the recipe – no olives, and added cherry tomatoes (halved), a chopped cucumber, chopped bell peppers, shredded mozzarella, shredded cheddar, and crumbled feta. I love the idea of the pepperoni but couldn’t find any on hand so I threw in some bacon bits (bacon is always great but I think pepperoni would have been even better). I used zesty Italian dressing and Italian seasoning as directed, but added a little extra of each since I had a lot of veggies in there.