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Instant Pot Italian Pasta Salad in a grey bowl
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5 from 3 votes

Instant Pot Italian Pasta Salad

Pasta salad in the Instant Pot? Believe it! This Italian Pasta Salad is made with chickpeas in a tangy Italian vinaigrette that cook at the same time as the pasta using the pot-in-pot method. Served warm or at room temperature, this is an easy lunch, side dish, or potluck favorite.
Prep Time10 mins
Cook Time6 mins
Natural Release10 mins
Total Time26 mins
Course: Main Dish, Side Dish
Cuisine: Italian
Keyword: easy dinner, instant pot, pot-in-pot, potluck recipe
Servings: 8
Calories: 501kcal
Author: Jess Smith via Inquiring Chef
Cost: $9.00


  • 6-quart Instant Pot / pressure cooker
  • 2-inch tall Metal Trivet
  • 7-inch wide Glass Bowl


Italian Vinaigrette (see note)

  • 1/4 cup Red Wine Vinegar
  • 1 Tbsp Italian Seasoning (look for pre-mixed blend or use a combination of dried herbs to make your own Italian Herb Seasoning
  • 1 Tbsp Honey
  • 2 tsp Dijon Mustard
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2/3 cup Olive Oil

Pasta Salad

  • 2 14oz cans Chickpeas / Garbanzo Beans, drained and rinsed
  • 12 oz Pasta (any variety with a 10-12 minute recommended cook time; I like Barilla Cellentani)
  • 1/4 tsp Salt
  • 10 oz Broccoli, chopped into small florets
  • 4 oz Dry Italian Salami, chopped or cubed
  • 4 oz Sharp White Cheddar Cheese, cubed
  • 6 oz Sun-dried Tomatoes in Oil, drained and chopped


Make Vinaigrette

  • If making your own vinaigrette, whisk together red wine vinegar, Italian seasoning, honey, mustard, salt, and black pepper. Add 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.)

Make Salad

  • To the bowl of the Instant Pot, add vinaigrette and chickpeas. Stir well.
  • Top the chickpeas with a 2” metal trivet. Place a 7” wide glass bowl on top of the trivet. (Be sure that both the rack and bowl are approved for use in the Instant Pot.)
  • Fill the bowl with pasta. Add ¼ tsp salt and pour water over top so that the pasta is covered by 1-2 inches of water. (The pasta will expand as it cooks, so you’ll need this extra water.)
  • Close and lock the lid.
  • Set the pressure valve to Sealing.
  • Cook on manual / high pressure for 6 minutes.
  • When done cooking, leave the machine on Warming (most machines automatically revert to this after cooking). Allow pressure to release naturally for 10 minutes. (Tip: I like to set a kitchen timer so that I don’t get distracted and forget.)
  • While the Instant Pot is working, place broccoli florets in a microwave-safe bowl. Add 2 Tbsp water and cover with a paper towel. Microwave on high until broccoli is tender, 3 to 4 minutes.
  • Return to the Instant Pot and manually release any remaining pressure.
  • Carefully remove the bowl of pasta. Drain pasta.
  • Pour drained pasta back into Instant Pot and stir to combine with vinaigrette and chickpeas.
  • Stir steamed broccoli, salami, cheese, and tomatoes into pasta.
  • Serve warm or at room temperature.


You can definitely use store-bought Italian Vinaigrette to save time. (I’m partial to Kraft’s Zesty Italian Dressing with this recipe.)


Calories: 501kcal | Carbohydrates: 42g | Protein: 15g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 640mg | Potassium: 615mg | Fiber: 4g | Sugar: 4g | Vitamin A: 647IU | Vitamin C: 53mg | Calcium: 150mg | Iron: 2mg