Greek Pasta Salad

We love a good summer pasta salad, and this one is ready in a jiff thanks to the quick Instant Pot cooking time. We use broth to cook our pasta to infuse even more flavor into the result, but feel free to substitute with cold water if you’re in a pinch. Dill is our favorite herb for this flavor combination, but adding mint, cilantro, and parsley would also be quite delicious!

Cuisine

American

Duration

25 Minutes

Diet

Vegetarian

Cooking Technique

Pressure Cook

Keywords

1 lb. rotini pasta, 1 seedless cucumber, 2 lemons, 25 minutes, 4-5 servings, american, as needed, broth, cherry tomatoes, chopped, cook 3 min, crumbled, diced, dill, feta, grilling, halved, Instant Pot Culinary Team, juiced and zested, olive oil, pasta salad, picnic, pitted kalamata olives, prep 15 min, pressure cook, red onion, roughly chopped, salt, summer, vegetarian

Prep Time

15 min

Cook Time

3 min

Servings

4-5 Servings

Ingredients

1 lb. rotini pasta
Vegetable broth, as needed
2 tsp salt
1 cup pitted kalamata olives, roughly chopped
1 seedless cucumber, diced
1 red onion, diced
1 cup feta, crumbled
1 cup cherry tomatoes, halved
½ cup dill, chopped
½ cup olive oil
2 lemons,juiced and zested
Salt, as needed

Instructions

Place pasta in the inner pot. Pour enough vegetable broth, or water, so the noodles are just covered. Add in the 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 olives, diced cucumber, diced onion, crumbled feta, cut cherry tomatoes, chopped dill, olive oil, lemon juice and zest to a large mixing bowl. Stir to combine.
Strain the cooked pasta and rinse under cold water. Add the cooled pasta to the mixing bowl. Stir to combine and season with additional salt to taste.