Bruschetta Pasta Salad


  • 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
  • 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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