Pressure Cooker Pasta Pea Salad
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4 from 1 vote

Pressure Cooker Pasta, Cheese and Peas Summer Salad

Crispy bacon, sharp cheddar cheese and homemade dressing make for a fresh and summery pasta salad studded with green peas.
Prep Time10 mins
Cook Time4 mins
Total Time14 mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: Jill Selkowitz



  • Add pasta, salt and water to Pressure Cooker cooking pot.
  • Lock on lid and close Pressure Valve.
  • Cook on High Pressure for 4 minutes.
  • When Beep sounds, allow a 1 minute Natural Pressure Release and then a Quick Release.
  • When all pressure has been released, remove lid.
  • **If using fresh peas, add them to the cooking pot prior to cooling off the pasta and allow them to blanche for 30 seconds.
  • Remove cooking pot and pour in fresh cool water.
  • Drain water from pasta and rinse until no longer hot.
  • In a small bowl add mayonnaise, lemon juice, sugar, vinegar, Worcestershire sauce and whisk together.
  • In a large bowl, add peas, cheese and bacon and pour in dressing. Gently mix together and then add pasta and combine.
  • Allow Salad to marinate at least four hours in the refrigerator, or overnight.


Ham, Roast Beef or Poached Chicken work well with this salad.
Rule of thumb for cooking pasta - use 1/2 of the time (lower number) indicated on the package.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%