Description
This chill summer pasta salad is perfectly refreshing on a hot day and a tasty way to enjoy fresh summer tomatoes! It’s easy to whip up for a quick lunch, a simple addition to a cookout, or great to prep ahead at the beginning of the week and enjoy all week long.
Ingredients
Scale
- 2 1/2 cups dried macaroni noodles
- 1/2 tsp kosher salt
- 1/2 cup fresh mozzarella, cut into 1/2” cubes
- 1/2 cup fresh peas, steamed
- 1/2 cup cooked, chopped bacon
- 1/2 cup fresh chopped tomatoes
Dressing
- 1/4 cup extra-virgin olive oil
- 1 1/2 tsp champagne vinegar
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 1 tsp dried basil, or 1 tbsp chopped fresh basil
Instructions
- Combine the macaroni and 2 3/4 cups of water in the Instant Pot. Add 1/2 tsp kosher salt. Place the lid on and turn the valve to sealing. Set the cook time for 3 minutes on high pressure. When the cook time is complete, quick release the pressure. Drain the pasta and rinse under cold water. Transfer to a medium-sized mixing bowl.
- Add the remaining pasta salad ingredients to the cooked macaroni– the cheese, peas, bacon, and tomatoes.
- Whisk together the dressing ingredients in a small jar, then pour over the pasta salad mixture. Toss well to incorporate. Enjoy immediately or (even better) chill before serving.