Easy Chicken‑ Antipasto Pasta Salad

By: Bruce Weinstein & Mark Scarbrough

Easy Chicken‑ Antipasto Pasta Salad
cuisine icon Cuisine
Modern
cuisine icon Course
Salad, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Beyond
•\tFor a richer salad, add up to 8 halved mini fresh mozzarella balls (bocconcini) with the artichoke hearts.
•\tAnd/or add up to 1/4 cup toasted pine nuts.","Other Pots
•\tFor 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.
•\tFor a 10-quart Instant Pot, you must increase the ingredient amounts by 50 percent or you can even double the amounts."]
cuisine icon Keywords
1/2-ounce jar marinated quartered artichoke hearts, 15-30 min, 4-6 servings, boneless skinless chicken breasts, 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

serving icon 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.
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