Instructions

• First, bring a large pot of salted water to a boil in your pressure cooker on the sauté mode or on the stove if your cooker has a pot for it.
• Add 8 ounces of rotini or short pasta, cook about 8-10 minutes until al dente, but wait before you close the lid totally.
• During the last 2 minutes of cooking, toss in those broccoli florets so they cook with the pasta, just right to keep their crunch with that tender pull.
• Drain pasta and broccoli, then rinse under cold water to cool them off quickly and stop cooking.
• In a big bowl, combine the cooled pasta and broccoli with diced red onion, dried cranberries, sunflower seeds, crumbled bacon, and feta if you’re using it.
• Mix 2 teaspoons sugar, 3 tablespoons white wine vinegar, ¾ cup mayo, and ¼ cup sour cream in a small bowl then pour that dressing over your pasta salad and toss well to coat.
• Serve it right away or chill for 30 minutes to let flavors meld together kinda nice.