Go Back
greek feta salad
Print Pin

Greek pasta salad

A colorful and light pasta salad, packed with crisp veggies, olive and feta cheese.
Course Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 5 minutes
Low pressure mode 10 minutes
Servings 3
Calories 1824kcal

Ingredients

  • 3 cups Penne pasta
  • 4 Persian cucumber
  • 1 Red onion
  • 12- 15 Cherry tomato
  • 6-8 Olive (Kalamata)
  • 4 oz Feta cheese
  • 1 Lime Juiced

For the vinaigrette :

  • 6 tbsp Red wine vinegar
  • 2 tbsp Olive oil
  • 1 tbsp Mustard paste
  • 1 tsp Pepper powder
  • Salt to taste

Instructions

  • In the instant pot add the pasta and add 4-5 cups of water (double the height of pasta in instant pot so it will have enough water to cook and expand with out drying) 
    NOTE: Do not pour water like you cook pasta on stove top it will spew through the venting nozzle and make a mess.
  • PRESS the MANUAL/ PRESSURE COOKER mode -> 5 minutes (see tricks above), TURN the vent nozzle to sealing mode. After cooking when it reaches LOW 10 minutes turn the nozzle to venting mode and let all the steam out. Carefully open the lid and drain almost all the water in the pasta and add the prepared vinaigrette immediately.
  • To prepare vinaigrette : Mix all the ingredients given in the vinaigrette list in a bottle with lid.shake vigorously.Set the pasta aside to cool down completely . In the meantime prep the veggies.
  • Chop the onion first and add lime juice and salt over it. Mix well and let the onion sit while the cucumber is diced, tomato is halved and parsley is chopped. Now mix everything very gently.
  • Finally cube the feta cheese or simply press and crumble it with your hands and sprinkle on the veggies.Toss the veggie mixture into the pasta. Mix gently with salad servving spoons.
    Greek pasta salad can be served immediately or refrigerate until it is served.

Video