Cucumber Pasta Salad Pressure Cooker Recipe
Quick and refreshing cucumber pasta salad using a pressure cooker, perfect for a light meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8 ounces gluten-free pasta quinoa shell noodles
- ¼ cup olive oil smooth, fruity base
- 3 tablespoons red wine vinegar tangy zip
- ½ cup crumbled feta cheese salty creaminess
- 2 teaspoons dried oregano herbal earthiness
- 2 cloves garlic minced
- ½ teaspoon garlic powder boost garlic flavor
- ½ teaspoon onion powder sweet depth
- 1 large cucumber diced
- 2 cups grape tomatoes sliced
- ½ red onion diced
- 2 cups baby spinach chopped
Instructions
Instructions
- Cook your gluten-free pasta according to the package directions. You want it just tender, not mushy. Drain it and set it aside to cool.
- In a big bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, garlic powder, and onion powder until smooth.
- When pasta is cool, toss it into the bowl with the dressing.
- Add in the cucumber and grape tomatoes. Gently fold together and sprinkle feta cheese on top. Serve immediately or chill.
Notes
Store leftovers in an airtight container in your fridge. Avoid freezing for best texture.