Description
A vibrant, no-fuss pasta salad with al dente pasta, crisp vegetables, creamy feta, and tangy Italian dressing. Perfect for meals on the go or summer gatherings, this recipe uses a pressure cooker for speed and layers bold flavors with simplicity.
Ingredients
8 oz pasta (rotini or penne)
1 cup cherry tomatoes, halved
½ cup black olives (preferably Kalamata), sliced
½ cup cucumber, diced
¼ cup red onion, finely chopped
½ cup crumbled feta cheese
¼ cup olive oil
2 tbsp apple cider vinegar
1 tsp minced garlic
1 tsp dried oregano
½ tsp salt, or to taste
¼ tsp black pepper
Instructions
Activate the pressure cooker and add 1½ cups water.
Place pasta in the pressure cooker, close the lid, and cook for 3 minutes on high pressure.
Quick-release the pressure, drain the pasta, and let cool slightly.
In a large bowl, combine cooled pasta, cherry tomatoes, olive slices, cucumber, red onion, and feta.
In a small jar, whisk together olive oil, apple cider vinegar, garlic, oregano, salt, and pepper.
Drizzle the dressing over the salad, toss to coat evenly, and refrigerate for at least 30 minutes before serving.
Notes
Chilling the salad enhances flavor. Store in an airtight container in the fridge for up to 3 days.
Add bell peppers or spinach for extra crunch or greens.
For a vegan version, substitute feta with a plant-based alternative.
- Prep Time: 10
- Cook Time: 5
- Category: Dinner
- Method: Coiling and Chilling
- Cuisine: American-Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 2g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg