Pasta Salad
- Contains Dairy
- Contains Wheat
Ingredients
- elbow pasta (1 box (16 ounces))
- water (4 cups)
- Kosher salt (1 tablespoon)
- olive oil (2 tablespoons)
- red onion, diced (1/2 cup)
- roasted red peppers, thinly sliced (1 cup)
- black olives, sliced (1/4 cup)
- fresh mozzarella, diced (1/2 pound (8 ounces))
- chopped basil (1/2 cup)
- Prepared Red Wine Vinaigrette (1/3 cup-1/2 cup)
- Colander
- Large Bowl
- Medium Bowl
Instructions
Step 1
1. Place pasta, water and salt in pot.
Step 2
2. 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.
Step 3
3. 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.
Step 4
4. 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.
Step 5
5. Once pasta has cooled, stir in red onion, roasted peppers, black olives, mozzarella, and basil. Gently fold in the red wine vinaigrette.
Step 6
6. Serve immediately, or cover and refrigerate for serving later.