Bruschetta Pasta Salad

Nothing screams summer quite like fresh tomatoes and cold, tangy pasta salad! Ditch the heavy mayonnaise and mustard with this light and refreshing bruschetta pasta. Feel free to substitute with any tomatoes you have on hand. Seasonal ones will be sweeter, and adding different colors will help the final dish pop!

Cuisine

American

Difficulty

Easy

Duration

18 Minutes

Diet

Vegetarian

Cooking Technique

Pressure Cook

Keywords

1 lb. bow tie pasta, 18 minutes, 4-5 servings, american, as needed, black pepper, broth, chiffonade, cook 3 min, easy, fresh basil leaves, garlic, grated, grilling, Instant Pot Culinary Team, olive oil, pasta salad, picnic, prep 8 min, pressure cook, salt, summer, tomatoes on the vine. diced, vegetarian

Prep Time

8 min

Cook Time

3 min

Servings

4-5 Servings

Ingredients

1 lb. bow tie pasta
Vegetable broth, as needed
5 tsp salt
4 cups tomatoes on the vine. diced
2 cloves garlic, grated
1 cup fresh basil leaves, chiffonade
½ cup olive oil
2 tsp black pepper
Salt, as needed

Instructions

Place pasta in the inner pot. Pour enough vegetable broth, or water, so the noodles are just covered. Add in 2 tsp of salt. Stir to ensure all the noodles are coated.
Pressure Cook on High for 3 Minutes. Quickly release any remaining pressure, careful to watch for any pasta foam coming from the release valve. If so, close the valve for 30 Seconds and then continue releasing pressure.
While the pasta is cooking, add tomatoes, garlic, basil, olive oil, and remaining salt.
Strain the cooked pasta and rinse under cold water. Add the cooled pasta to the mixing bowl. Stir to combine and season with black pepper and additional salt to taste.

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