Instant Pot BLT Pasta Salad
This Instant Pot BLT Pasta Salad is a summertime favorite side dish perfect for potlucks and BBQ’s.
Servings: 8 servings
Calories: 453kcal
Equipment
Ingredients
- 16 oz. cavatappi pasta cellentani, rotini, or fusilli works well too
- 4 cups romaine lettuce chopped
- 8 slices bacon cooked and chopped
- 1 cup tomatoes chopped
- 1 small red onion diced
- ¼ cup chives diced
- ¼ cup sour cream
- 1 cup ranch dressing
- ¼ cup mayonnaise
- ½ teaspoon ground black pepper
- 1 tablespoon apple cider vinegar
- 3 cups water for liner
Instructions
- Prepare the bacon by either chopping already cooked bacon or frying bacon and chopping it.
- Add the pasta to the inner liner of the Instant Pot.
- Pour 3 cups of water over the pasta. Make sure the pasta is fully submerged.
- Close the lid and the vent.
- Set the Instant Pot to 4 minutes on High Pressure/Manual.
- Once the 4 minutes is up, quickly and intermittently release the pressure from the pot.*
- Meanwhile, while the pasta is pressure cooking, prepare the lettuce, tomatoes, red onion, and chives by washing and chopping them.
- In a bowl, combine the ranch dressing, mayonnaise, sour cream, apple cider vinegar, and ground pepper together.
- Once the lid is removed from the pasta, give it a stir and and in the ranch dressing mixture.
- Stir in the romaine lettuce, tomatoes, red onion, and the bacon.
- Serve or chill in the refrigerator to serve cold later.
- Store in airtight container in the refrigerator.
Notes
*Always refer to your pressure cooker’s manual for how to safely use it’s functions and for directions for releasing pressure.
Nutrition
Serving: 1serving | Calories: 453kcal | Carbohydrates: 48g | Protein: 11g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 23mg | Sodium: 463mg | Potassium: 325mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2321IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg
