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Pasta, Cheese and Peas Summertime Salad
Crispy bacon, sharp cheddar cheese and homemade dressing make for a fresh and summery pasta salad studded with green peas.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
servings
Calories:
0
kcal
Author:
Jill Selkowitz
Ingredients
8
Slices
Crisp Bacon
chopped or crumbled
1
pound
Gemelli or Cavatappi Pasta
1
Tablespoon
Sea Salt
3.5
cups
Fresh Water
1/2
cup
Mayonnaise
1.5
teaspoons
Lemon Juice
1
teaspoon
White Sugar
1.5
teaspoons
Apple Cider Vinegar
1.5
teaspoons
Worcestershire Sauce
1/4
cup
Red Onion
finely diced
10
oz
Green Peas
4
oz
Sharp Cheddar Cheese
cubed or grated
Salt to taste
1/4
teaspoon
Freshly Ground Black Pepper
freshly ground, or to taste
Instructions
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.
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 the Salad to hang out in the refrigerator overnight.
Nutrition
Serving:
0
g
|
Calories:
0
kcal
|
Carbohydrates:
0
g
|
Protein:
0
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
0
mg
|
Potassium:
0
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
0
IU
|
Vitamin C:
0
mg
|
Calcium:
0
mg
|
Iron:
0
mg