Cool Summer Pasta Salad

Raw Pasta

This is one of those recipes that you can use your Instant Pot for or not. I did use mine, since it’s summertime here in New Jersey, and the humidity is over the top. No boiling noodles, and you can assemble and serve it all in one pot! There’s no photo of this, as my family ate it all up in one sitting!!

Ingredients

Salad

1 lb uncooked Pasta (I used Rigatoni, but you can use whatever you have on hand)
6 Cups Water (to cook pasta)
15 oz. Canned Corn, drained
6 oz. Cheddar Cheese, cubed
1 Medium Onion, diced
1 Large Cucumber, diced
2 cans Tuna, drained

Dressing

3 Tbsp. Honey
2 Tbsp. Dried Basil (I used 2 short stalks of fresh basil)
1 Tbsp. Dried Oregano
2 Tbsp. Minced Garlic (or 2 cloves, minced)
1/2 Cup Olive Oil
1/3 Cup Balsamic Vinegar
1/2 Cup Parmesan
Salt and Pepper, to taste

Boil pasta. If using your Pressure Cooker, use 6 cups of water per 1 lb. of pasta, and cooking time is 1/2 of what is on the box, minus 1 minute. (EXAMPLE: If box says 10 minutes, then 5 minutes is half time minus 1, so 4 minute cook time)
Drain pasta and cool in freezer for 15 minutes. You could also put it in an ice water bath, which is quicker but more hands on.
Add remaining “Salad” ingredients and stir well, until everything is incorporated into pasta.
In small bowl mix together Dressing ingredients. You can use a handheld blender, small food processor, or a whisk for this. Sauce should be smooth and creamy.
Pour sauce over ingredients in bowl and mix well. Store any leftovers in refrigerator. YUM!!

Have you made this recipe?? Please leave any comments or questions below, as I would love to hear from you! Enjoy!!

Suzy