Cheesy Twice Baked Sweet Potatoes
Bruschetta Pasta Salad
| By : |
Nothing screams summer quite like fresh tomatoes and cold, tangy pasta salad! Ditch the heavy
mayonnaise and mustard with this light and refreshing bruschetta pasta. Feel free to substitute with any
tomatoes you have on hand. Seasonal ones will be sweeter, and adding different colors will help the final
dish pop!
| Prep Time | 8 Minutes |
| Cook Time | 3 Minutes |
| Passive Time | 6-7 Minutes, Pot coming to temperature |
| Servings |
4-5 Servings
|
Ingredients
- 1 lb. bow tie pasta
- vegetable broth as needed
- 5 tsp salt
- 4 cups tomatoes on the vine diced
- 2 cloves garlic grated
- 1 cup fresh basil leaves chiffonade
- ½ cup olive oil
- 2 tsp black pepper
- salt as needed
Ingredients
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Instructions
- Place pasta in the inner pot. Pour enough vegetable broth, or water, so the noodles are just covered. Add in
2 tsp of salt. Stir to ensure all the noodles are coated. - Pressure Cook on High for 3 Minutes. Quickly release any remaining pressure, careful to watch for any pasta foam coming from the release valve. If so, close the valve for 30 Seconds and then continue releasing pressure.
- While the pasta is cooking, add tomatoes, garlic, basil, olive oil, and remaining salt.
- Strain the cooked pasta and rinse under cold water. Add the cooled pasta to the mixing bowl. Stir to combine and season with black pepper and additional salt to taste.
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