Enjoy a quick and flavorful pasta salad with the tangy taste of Olive Garden dressing, perfect for potlucks, parties, or easy weeknight meals.

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1. Put your short pasta into the pressure cooker with just enough water to cover it.

2. Lock the lid and make sure the sealing ring is in place before cooking.

3. Set the pressure cooker to cook for half the time recommended on the pasta package.

4. When the timer is up, perform a slow pressure release to avoid overcooking the pasta.

5. Drain the pasta and allow it to cool slightly before transferring to a large mixing bowl.

6. Add the cucumber, tomatoes, roasted red peppers, pepperoncini, red onion, salami, mozzarella, and Parmesan cheese.

7. Pour in the Olive Garden dressing and toss everything together until evenly coated.

8. Sprinkle with fresh basil, season with salt and pepper to taste, and serve chilled or at room temperature.

For best texture, avoid overcooking the pasta.

You can make this pasta salad ahead of time and refrigerate it for several hours before serving.

Add extra dressing before serving if the pasta absorbs too much while chilling.