Instant Pot Pasta Salad
Published Apr 13, 2023•Updated Apr 12, 2024
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Pasta salad in the Instant Pot? Believe it! This one has tender bites of pasta in tangy vinaigrette. It all comes together in the Instant Pot without any need for draining.
Warmer weather is coming and pasta salad is on the menu! Great for quick lunches, summer barbecues, potlucks and make-ahead meals, it’s a hard meal to beat. And the Instant Pot makes it so incredibly simple.
This recipe uses my go-to formula for cooking pasta in the Instant Pot. And the finished dish? It’s great paired with a fresh green salad for a plate that is packed with color and fresh flavor. If you need some ideas, try it with Greek Goddess, Italian House, Watermelon, Feta, and Arugula, or this fruit-filled Summer Salad.
How to Make Instant Pot Pasta Salad
- Make the vinaigrette – Make a simple vinaigrette with red wine vinegar, Italian seasoning, honey, mustard, salt, black pepper, and olive oil. Or just use a store-bought vinaigrette.
- Pressure cook the pasta – Combine the pasta, water, and some salt in the bowl of a 6-quart Instant Pot. Cook on high pressure for 4 minutes. Let the pressure naturally release for 5 minutes and then release any remaining pressure.
- Add half the vinaigrette – Stir in half the vinaigrette, stir the pasta well, and let it sit, covered, for 5 to 10 minutes until the texture of the pasta is just right.
- Let the pasta cool completely.
- Stir in mix-ins – When the pasta is cool, stir in the remaining half of the vinaigrette and all of the mixing.
- Serve room temperature or chilled.
Instant Pot Pasta Salad is:
- Tangy
- Fresh
- Filling
- Colorful
- One Bowl
- Easy (!)
Ingredients
- Italian Vinaigrette – Make your own vinaigrette using the recipe below, make a vinaigrette with your own favorite flavors using this post, or use a store-bought Italian Vinaigrette (I have a soft spot for Kraft’s Zesty Italian Dressing).
- Dry Italian Salami – Look for this variety of salami in a roll or pre-sliced. Either way works, though if it’s not sliced, it will take a bit more work for you to prep it. This comes in spicy and mild varieties and adds so much flavor to the pasta salad. Pepperoni will work too!
- Cheese – I love the rich flavor of Sharp White Cheddar Cheese in this salad, but an Italian cheese like mozzarella is great as well. If using mozzarella, look for mozzarella pearls which are tiny balls of the cheese that you don’t even have to slice before using.
- Tomatoes and Basil – These add fresh flavor to the finished dish.
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Possible Variations
- Make it vegetarian – Just skip the salami for a vegetarian version of Instant Pot Italian Pasta Salad or add canned chickpeas (drain them first) for a vegetarian protein.
- Add / change vegetables – Load this up with any vegetables you like. It’s best to cook them separately before adding them to the pasta salad, so saute them in a skillet or steam them in the microwave first. If you’re making a spring version, try peas and asparagus. For a fresh version with some crunch, try diced bell peppers.
- Add seasoning – Change the flavors in the vinaigrette. Make it spicy with red pepper flakes, add extra Italian herbs, or even add some parmesan cheese for more savory richness.
- Make it gluten-free – Use gluten-free pasta and this dish is instantly gluten-free.
Recipe Tip
- Use a pasta shape that has twists and curls in it. Those will hold the vinaigrette best.
- Wait to add half the vinaigrette until just before serving. The warm pasta will soak up vinaigrette, giving it flavor. But for the sauciest result, wait to add the remaining half of the sauce until just before serving.
FAQs
Store the pasta salad in the refrigerator for up to 3 days. Take it out at least 30 minutes before serving so that it has time to come to room temperature.
Yes. Any shape will work, but be sure that it has a recommended cook time of 10 to 12 minutes. Using a pasta shape that cooks more quickly will result in a pasta salad that is soggy and noodles that are overcooked.
Cooking pasta in the Instant Pot means only one bowl to clean. And there’s no need to drain the pasta after cooking. It’s also a great method for hot weather when you don’t want to heat up the kitchen with a pot of boiling water.
Of course! Just boil the pasta on the stovetop according to package directions, drain well, and proceed with the recipe as written.
More Pasta Salad Recipes
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Instant Pot Pasta Salad Recipe
Equipment
- 6-quart Instant Pot / pressure cooker
- Mixing Bowl
Ingredients
Italian Vinaigrette (see note):
- 1/4 cup red wine vinegar
- 1 tablespoon Italian seasoning (look for pre-mixed blend or use a combination of dried herbs to make your own Italian Herb Seasoning
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 2/3 cup olive oil
Pasta Salad:
- 16 ounces pasta (any variety with a 10-12 minute recommended cook time; I like fusilli, rotini, or cellentani)
- 4 cups water
- 1/2 teaspoon kosher salt
- 4 ounces dry Italian salami, chopped or cubed
- 8 ounces cubed cheddar, mozzarella, or feta cheese
- 3 cups cherry or grape tomatoes, halved
- 1 handful fresh basil leaves, chopped or thinly sliced
Instructions
- To make the vinaigrette, whisk together the red wine vinegar, Italian seasoning, honey, mustard, salt, and black pepper. Add the olive oil, while whisking. (Alternatively, you can combine all of the ingredients in a jar with a tight lid and shake until the vinaigrette is smooth.)
- Combine pasta, water, and salt in the bowl of an Instant Pot. Give everything a stir.
- Close and lock the lid.
- Set the pressure valve to Sealing.
- Pressure cook on high for 4 minutes.
- Leave the pasta on natural release for exactly 5 minutes. (Note: Be very careful not to let it sit for any longer or the pasta will overcook.)
- Use manual release to release any remaining pressure. (Note: Hot and starchy pasta water may spray out of the pressure valve when you release it. Cover the valve with a dish towel as it releases to keep this contained and minimize the mess.)
- Open the lid and add half the vinaigrette (reserve the other half). Give the pasta a good stir, 20 to 30 times. (This will get rid of any dry spots that remained where the pasta was sticking out of the water during cooking. If adding sauce, stir it in at this point.)
- Return the lid to the top of the pressure cooker (no need to lock it just set it on top) and leave the pasta for 5-10 minutes more. (Note: This step is the most important because the pasta will absorb the vinaigrette and any remaining liquid. It will also continue to cook just a bit in the residual heat of the machine. This is the key to pasta that is cooked, but not overcooked.)
- Unplug the machine (or turn it off completely so that it is no longer warming). Remove the lid and let the pasta cool completely. (You can transfer it to another bowl if you want to cool it down more quickly.)
- Just before serving, stir the salami, cheese, tomatoes, remaining vinaigrette, and basil into the pasta.
- Serve at room temperature or slightly chilled.
Notes
- olives
- chickpeas
- steamed broccoli florets
- cucumbers
- bell peppers
- red onions
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The pasta was done perfectly with your timings. First time I’ve done this in the Instapot. I used Good Seasons Italian dresssing made with part olive oil. Sliced cherry tomatoes from our garden. Thank you for sharing!