This can be made ahead and assembled right before serving or an hour before. Serves 8 with leftovers.
1/2 Cucumber, chopped into bite sized pieces
1/2 Red Pepper, chopped into 1/2” chunks
1/2 Yellow Pepper, chopped into 1/2” chunks.
1/2 Orange Pepper, chopped Into 1/2” chunks
1/2 head Broccoli tops. Chopped into bite size pieces
2 scallions, chopped
1 can Olives cut in half.
1/2 Purple Onion, chopped
1/2 Summer Squash, sliced
2 cups Roma or beefstake Tomatoes.
2 stalks Celery, sliced
1 large Carrot sliced thin.
1/4-1/2 c grated Parmesean Cheese.
Paul Newman’s “Cesar Salad dressing”.
8-12 oz pkg spiral and colored Pasta Noodles …cooked in 2 c water for 4 min in the IP .( Drain and rinse in cold water.)
*Crimini mushrooms sliced if desired, also chopped up Salami, pepperoni or Ham can be added for variation.
Note * Keep in mind that the rule of thumb with pasta cooked in the IP, is 4 oz noodles to 1 cup of water or liquid so if you want less pasta, then do less water in accordance to how much pasta you do. for more pasta in it use the whole pkg .
Pour 2 cups water in the IP, add the noodles, add 1 tbsp oil or Butter.
Lid on, vent to sealing, set manual to 4 min.
Do a QR or CR (Controlled release) if it starts to spit on release.
When the noodles are done pull the pot and run cold water in it from the sink faucet to cool the noodles faster, drain them really well and set aside?
Meanwhile, use more or less of the veggies, your preference. The list of ingredients is suggestions. Cut all the veggies including tomatoes and cucumbers into 1/2” chunks, no need to peel cucumbers unless the skin is tough then I rough peel it (leaving some peel on.) save the other veggie halves for veggie n pork, (I’ll make that recipe, and put it in the files)
Assemble salad, sprinkle with Parmesan, stir and pour 3/4 of the bottle of the dressing on an hour before serving. Stir gently. Stir before serving.
