Cucumber Pasta Salad Pressure Cooker Recipe
Fresh and tangy cucumber pasta salad with hints of feta and grape tomatoes, perfect as a light side or a main dish.
Equipment
- 1 Mixing bowl large
- 1 Whisk
Ingredients
Main ingredients
- 8 ounces gluten-free pasta quinoa shell noodle works great
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- ½ cup feta cheese crumbled
- 2 teaspoon dried oregano
- 2 cloves garlic minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 large cucumber diced
- 2 cups grape tomatoes sliced
- ½ red onion diced
- 2 cups baby spinach chopped
Instructions
Instructions
- Cook the gluten-free pasta following the package instructions just until it’s al dente.
- Drain the pasta and rinse it under cold water so it cools quickly and stops cooking.
- In a mixing bowl, whisk together olive oil, red wine vinegar, oregano, minced garlic, garlic powder, and onion powder.
- Add the cooked pasta, diced cucumber, sliced grape tomatoes, and crumbled feta cheese. Toss everything gently.
- Dice the red onion and chop the baby spinach, then add to the mix and combine gently.
- Season with salt and pepper to taste. Chill in the fridge before serving, or serve at room temperature.
Notes
Chilled or room temp, the salad offers a refreshing balance of flavors and textures.