Easy Chicken‑ Antipasto Pasta Salad

Here’s how to make a pasta salad even easier: Shop the salad bar at your supermarket. This pasta salad uses standard antipasto favorites often found on that bar to make a flavorful lunch or light dinner. There’s no added salt in the recipe because the marinated artichoke hearts are loaded with it.

Cuisine

Modern

Course

Salad, Side Dish

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook, Sauté

Keywords

1/2-ounce jar marinated quartered artichoke hearts, 15-30 min, 4-6 servings, boneless skinless chicken breasts, Bruce Weinstein and Mark Scarbrough, contributed, dried oregano, easy, instant pot recipes, instant pot salad recipe, minced red onion, modern, olive oil, parmigiano-reggiano, pliable sun-dried tomatoes, pressure cook, raw dried ziti, red wine vinegar, salad, sauté, side dish, up to 1/2red pepper flakes, water

Servings

4-6 servings

Ingredients

6 cups water
1 lb boneless skinless chicken breasts
8 oz raw dried ziti
3 tbsp olive oil
2 tbsp red wine vinegar
1 1/2-ounce jar marinated quartered artichoke hearts
2 tbsp minced red onion
8 pliable sun-dried tomatoes
2 tsp dried oregano
tsp Up to 1/2red pepper flakes
1 oz Parmigiano-Reggiano

Instructions

Press Sauté and set it for Medium/Normal/Custom 300°F and set the time for 10 minutes.
As the pot heats, stir the water and chicken into the insert set in a 5-, 6-, or 8-quart Instant Pot. Continue cooking until plenty of steam wisps rise from the water. Stir in the pasta, turn off the heat, and lock the lid on the pot.
Max model: Set the pot for Pressure Cook at MAX pressure and set the time for 5 minutes.

All other Instant Pot models: Set the Instant Pot for Pressure Cook/Manual at High Pressure for 7 minutes.
When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Use hot pads or silicone baking mitts to pick up the (hot!) insert and drain its contents in a large colander set in the sink. Cool for 5 minutes.
Whisk the olive oil and vinegar in the insert. Add the artichoke hearts (with their liquid), the onion, sun-dried tomatoes, oregano, and red pepper flakes (if using). Dump in the still-warm chicken and pasta. Toss gently but well to coat. Cool for 5 more minutes, then stir in the cheese. Serve warm or at room temperature — or cover and refrigerate for up to 2 days and serve cold.

Notes

Beyond
• For a richer salad, add up to 8 halved mini fresh mozzarella balls (bocconcini) with the artichoke hearts.
• And/or add up to 1/4 cup toasted pine nuts.
Other Pots
• For a 3-quart Instant Pot, you must reduce the water in the pot to 4 cups and the pasta to 6 ounces while otherwise completing the recipe as stated.
• For a 10-quart Instant Pot, you must increase the ingredient amounts by 50 percent or you can even double the amounts.

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