Linguine Salad Pressure Cooker Recipe
Loaded with summery veggies and plenty of flavor, this easy Linguine Salad is perfect for potlucks, dinner, or any time you need pasta salad!
Ingredients
Main ingredients
- 1 pound linguine pasta to get that classic curly vibe going
- 1 15 ounce bottle Italian Salad Dressing pick your favorite brand for that familiar zing
- 1 ½ teaspoon sesame seeds for a subtle nutty crunch
- 1 teaspoon paprika giving a warm, smoky undertone
- 1 teaspoon salt essential seasoning punch
- 1 teaspoon celery salt essential seasoning punch
- ¾ teaspoon black pepper for a gentle kick
- ¾ teaspoon garlic powder for a savory hint
- 1 teaspoon celery seed herbal freshness
- 2 teaspoon dill herbal freshness
- 2 English cucumbers, diced
- 1 large red bell pepper, diced
- 1 cup cherry tomatoes, cut in half
- ½ red onion, finely chopped
- 1 cup fresh parsley, finely chopped
- ½ cup romano cheese, finely grated
Instructions
Instructions
- Start by cooking the linguine pasta inside your pressure cooker. Add enough water to cover pasta well and set cook time just short of al dente according to package directions. Keep an eye on that float valve rising.
- Once pasta hits tender pull stage, do a quick pressure release. Be careful with that valve hiss when you vent the steam away from you.
- Drain the pasta through a sieve then rinse under cold water so it cools off fast and stops cooking.
- While pasta cools, grab a big bowl and mix Italian salad dressing with sesame seeds, paprika, salt, celery salt, black pepper, garlic powder, celery seed, and dill. Give all those spices a good toss together.
- Dump the cooled pasta into the bowl then add diced cucumbers, diced red bell pepper, halved cherry tomatoes, finely chopped red onion, chopped parsley, and grated romano cheese. Toss well to evenly coat.
- Cover the bowl and pop it into the fridge for at least 30 minutes so all the flavors meld real nice and chill.
- Take the salad out and give it one last gentle toss before serving it up chilled. Enjoy every bite of the fresh, tangy, and herby good stuff.
Notes
Store leftovers in an airtight container in the fridge to keep flavors fresh and prevent sogginess from creeping in. If you want to keep pasta from sticking too much overnight, add a small drizzle of olive oil before sealing the container. Eat leftovers within 2-3 days for best texture and taste, cuz fresh is always better than old stuff.