Description
A hearty, creamy pasta salad made in the Instant Pot, featuring rotini, Italian dressing, and vibrant vegetables.
Ingredients
Scale
- 8 oz dry rotini noodles (elbow macaroni)
- 1 cup Italian dressing
- 2 cups chicken broth
- 1 orange bell pepper or a variety of small ones, chopped
- 1 cup crumbled feta cheese (skipped)
- 3 oz salami cut into pieces (or pepperoni) (skipped)
- 1 cup halved cherry tomatoes (skipped)
- 1 cup cucumber, quartered
- 2 green onions, sliced
Instructions
- Add rotini and chicken broth to the Instant Pot and seal the lid.
- Cook on high pressure for 5 minutes, then let natural release for 5 minutes.
- Carefully drain any excess liquid from the pot.
- Stir in the chopped bell pepper, cucumber, and green onions.
- Add crumbled feta cheese and diced salami if using.
- Pour Italian dressing over the mixture and toss to combine.
- Season with salt and pepper to taste, then serve warm or chilled.
Notes
For a lighter version, use low-fat Italian dressing and omit the cheese or salami.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 1055 kcal
- Sugar: 10g
- Sodium: 375mg
- Fat: 56g
- Saturated Fat: 23g
- Unsaturated Fat: 33g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 12g
- Protein: 34g
- Cholesterol: 60mg
Keywords: pasta salad, instant pot, quick, creamy, versatile