Greek Pasta Salad

By: Instant Culinary Team

Greek Pasta Salad
cuisine icon Cuisine
American
cuisine icon Duration
25 Minutes
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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 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 icon Prep Time
15 min
cook icon Cook Time
3 min

serving icon 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.
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