Select Page

Instant Pot Pasta Salad

Instant Pot 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.

For this recipe I used:

 

How to make Instant Pot Pasta Salad

Instructions:

  1. Add 4 cups of water and sea salt and tri-colored rotini to the Instant Pot
  2. Stir gently and place 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, naturally 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.

 

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. The possibilities really are endless.

Serve Instant Pot Pasta Salad With:

 

Instant Pot Pasta Salad
Yield: 8

Instant Pot Pasta Salad

Quick and easy Instant Pot Pasta Salad.

Ingredients

  • 4 Cups of cold water
  • 12 oz. package of tri colored rotini
  • 1/4 tsp. Sea salt
  • 1/2 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 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, naturally 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.

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:

8

Serving Size:

1/2

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

Nutrition information is an estimate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe