Stuffed Bell Peppers
Greek Pasta Salad
| By : |
We love a good summer pasta salad, and this one is ready in a jiff thanks to the quick Instant Pot cooking
time. We use broth to cook our pasta to infuse even more flavor into the result, but feel free to substitute
with cold water if you’re in a pinch. Dill is our favorite herb for this flavor combination, but adding mint,
cilantro, and parsley would also be quite delicious!
| Prep Time | 15 Minutes |
| Cook Time | 3 Minutes |
| Passive Time | 6-7 Minutes, Pot coming to temperature |
| Servings |
4-5 Servings
|
Ingredients
- 1 lb. rotini pasta
- Vegetable broth, as needed
- 2 tsp salt
- 1 cup pitted kalamata olives roughly chopped
- 1 seedless cucumber diced
- 1 red onion diced
- 1 cup feta crumbled
- 1 cup cherry tomatoes halved
- ½ cup dill chopped
- ½ cup olive oil
- 2 lemons juiced and zested
- Salt, as needed
Ingredients
|
Instructions
- Place pasta in the inner pot. Pour enough vegetable broth, or water, so the noodles are just covered. Add in the 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 olives, diced cucumber, diced onion, crumbled feta, cut cherry tomatoes, chopped dill, olive oil, lemon juice and zest to a large mixing bowl. Stir to combine.
- Strain the cooked pasta and rinse under cold water. Add the cooled pasta to the mixing bowl. Stir to combine and season with additional salt to taste.
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