Broccoli Cheddar Pasta Salad Pressure Cooker Recipe
Broccoli cheddar pasta salad with tiny broccoli florets, diced red pepper, red onion, and cheddar cheese in every bite is a perfect combination of flavors and textures. I LOVE the crunch in this salad.
Equipment
- 1 Pressure Cooker for pasta cooking
Ingredients
Salad Ingredients
- 8 ounces Elbow pasta sturdy base for all flavors
- 6 cups Tiny broccoli florets give fresh crunch
- 1 cup Diced red bell pepper adds sweet juicy pops of color
- ⅔ cup Finely diced red onion enough bite
- 4 ounces Cheddar cheese cut into ½-inch cubes
- ½ cup Mayonnaise gives creaminess
- 2 teaspoons White wine vinegar balances richness with brightness
- 1 teaspoon Sugar round out dressing
- ½ teaspoon Kosher salt adjust to taste
- ½ teaspoon Black pepper freshly ground
Instructions
Instructions
- First, cook the elbow pasta in your pressure cooker with water. Secure the lid with the sealing ring in place and make sure the float valve is down. Set for a quick 4 minutes on high pressure.
- When time’s up, go for a quick release to stop the cooking fast. Drain the pasta and rinse under cold water so it doesn’t keep cooking.
- Now toss the cooled pasta with those tiny broccoli florets, diced red bell pepper, and red onion in a big bowl. You see those colors mixing? Yum.
- In a smaller bowl, whisk together mayo, white wine vinegar, sugar, salt, and pepper until smooth. This dressing’s gonna bring it all together beautifully.
- Pour that dressing over the pasta mix and toss gently until everything's coated real nice. You sense that creamy tang covering the fresh veggies and pasta? So good.
- Finally, fold in those cheddar cubes with love so they stay intact and ready to melt just a bit when you serve it chilled from the fridge.
Notes
Keep your pasta salad in an airtight container in the fridge to stay fresh up to 4 days. For extra freshness, separate the cheese cubes and add them right before serving.