Instant Pot Spring Vegetables Pasta Salad made with penne in the Instant Pot and tossed in olive oil. This pasta salad is served with fresh sugar snap peas and asparagus then garnished with Parmesan cheese.
Instant Pot Pasta
Making pasta in the Instant Pot is quick, easy, and stress-free once you learn these tricks:
- For every 6 ounces of pasta use 1 cup of water
- Submerge the pasta completely underwater
- Stagger the pasta pieces so that they don’t stick together (especially helpful for spaghetti noodles)
- Pressure cook the pasta for half the time it takes on the stovetop minus 1 minute
It’s really that simple! For this pasta salad, it only takes 4 minutes in the pressure cooker to create al dente penne pasta. Everything else for this pasta is done on the WARM mode.
Instant Pot Spring Vegetables Pasta Salad
After the penne pasta has pressure cooked and the pressure is slowly and carefully released, the spring vegetables are added.
It’s important to release the pressure slowly so that the water that is under pressure doesn’t spew from the valve. That can get quite messy!
Take your time releasing the pressure and you won’t have a mess!!
Once the pressure is released the lid is removed. Toss the pasta with olive oil and add in the 1-inch pieces of asparagus and the sugar snap peas.
Close the lid and allow the asparagus and peas to warm in the Instant Pot and tenderize for 2 minutes. Once the time is up, give the pasta salad a stir, remove it from the pot and sprinkle it with your desired amount of salt and pepper.
Finish the pasta salad off by garnishing it with grated Parmesan cheese.
Instant Pot Spring Vegetables Potluck Pasta Salad
This spring vegetables pasta salad is so incredibly simple to make. It’s perfect for potlucks because it doesn’t need to be kept warm and it’s a tasty and fresh dish to serve!
The combination of sugar snap peas and fresh asparagus gives a wonderful balance to this salad and it’s one your guests will love! It also makes for a quick and easy side at dinnertime!
- 16 oz penne pasta
- 1 lb asparagus, trimmed and cut in half
- 2 cups sugar snap peas
- 2 tbsp olive oil
- Parmesan Cheese, for garnish
- salt and pepper to taste
- 4 cups water
- Add the 16 ounces of penne pasta to the inner liner of the pressure cooker.
- Add in 4 cups of water.
- Close the lid and set the pressure cooker to MANUAL/PRESSURE COOK for 4 minutes.
- Once the pasta is done pressure cooking, slowly release pressure to avoid water from spewing from the valve.
- Set the pressure cooker to WARM and add in the olive oil, asparagus, and sugar snap peas.
- Toss the salad inside the pot and replace the lid for about 2 minutes.
- Remove from the pot and serve with the desired amount of salt and pepper.
- Garnish with Parmesan cheese.
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Serving Size:1 serving
Amount Per Serving: Calories: 202Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 84mgCarbohydrates: 30gFiber: 4gSugar: 4gProtein: 8g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
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