Greek Pasta Salad


  • 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
  • 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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