This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
1 box
elbow pasta
946g
water
1 tablespoon
Kosher salt
2 tablespoons
olive oil
1/2 cup
red onion, diced
1 cup
roasted red peppers, thinly sliced
1/4 cup
black olives, sliced
227g
fresh mozzarella, diced
1/2 cup
chopped basil
1/3 cup-1/2 cup
Prepared Red Wine Vinaigrette
1 box (16 ounces)
elbow pasta
4 cups
water
1 tablespoon
Kosher salt
2 tablespoons
olive oil
1/2 cup
red onion, diced
1 cup
roasted red peppers, thinly sliced
1/4 cup
black olives, sliced
1/2 pound (8 ounces)
fresh mozzarella, diced
1/2 cup
chopped basil
1/3 cup-1/2 cup
Prepared Red Wine Vinaigrette
Utensils
Medium Bowl
Colander
Large Bowl
Step 1
Place pasta, water and salt in pot.
Step 2
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 3 minutes. Select START/STOP to begin.
Step 3
When pressure cooking is complete, allow pressure to naturally release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 4
Remove the pot and strain the pasta in a colander. Transfer to a bowl and toss with 2 tablespoons olive oil. Place bowl in refrigerator and allow pasta to cool for 20 minutes.
Step 5
Once pasta has cooled, stir in red onion, roasted peppers, black olives, mozzarella, and basil. Gently fold in the red wine vinaigrette.
Step 6
Serve immediately, or cover and refrigerate for serving later.
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 3 minutes. Select START/STOP to begin.
1 box
elbow pasta
946g
water
1 tablespoon
Kosher salt
2 tablespoons
olive oil
1/2 cup
red onion, diced
1 cup
roasted red peppers, thinly sliced
1/4 cup
black olives, sliced
227g
fresh mozzarella, diced
1/2 cup
chopped basil
1/3 cup-1/2 cup
Prepared Red Wine Vinaigrette
1 box (16 ounces)
elbow pasta
4 cups
water
1 tablespoon
Kosher salt
2 tablespoons
olive oil
1/2 cup
red onion, diced
1 cup
roasted red peppers, thinly sliced
1/4 cup
black olives, sliced
1/2 pound (8 ounces)
fresh mozzarella, diced
1/2 cup
chopped basil
1/3 cup-1/2 cup
Prepared Red Wine Vinaigrette
Step 3 of 6
When pressure cooking is complete, allow pressure to naturally release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
1 box
elbow pasta
946g
water
1 tablespoon
Kosher salt
2 tablespoons
olive oil
1/2 cup
red onion, diced
1 cup
roasted red peppers, thinly sliced
1/4 cup
black olives, sliced
227g
fresh mozzarella, diced
1/2 cup
chopped basil
1/3 cup-1/2 cup
Prepared Red Wine Vinaigrette
1 box (16 ounces)
elbow pasta
4 cups
water
1 tablespoon
Kosher salt
2 tablespoons
olive oil
1/2 cup
red onion, diced
1 cup
roasted red peppers, thinly sliced
1/4 cup
black olives, sliced
1/2 pound (8 ounces)
fresh mozzarella, diced
1/2 cup
chopped basil
1/3 cup-1/2 cup
Prepared Red Wine Vinaigrette
Step 4 of 6
Remove the pot and strain the pasta in a colander. Transfer to a bowl and toss with 2 tablespoons olive oil. Place bowl in refrigerator and allow pasta to cool for 20 minutes.
1 box
elbow pasta
946g
water
1 tablespoon
Kosher salt
2 tablespoons
olive oil
1/2 cup
red onion, diced
1 cup
roasted red peppers, thinly sliced
1/4 cup
black olives, sliced
227g
fresh mozzarella, diced
1/2 cup
chopped basil
1/3 cup-1/2 cup
Prepared Red Wine Vinaigrette
1 box (16 ounces)
elbow pasta
4 cups
water
1 tablespoon
Kosher salt
2 tablespoons
olive oil
1/2 cup
red onion, diced
1 cup
roasted red peppers, thinly sliced
1/4 cup
black olives, sliced
1/2 pound (8 ounces)
fresh mozzarella, diced
1/2 cup
chopped basil
1/3 cup-1/2 cup
Prepared Red Wine Vinaigrette
Step 5 of 6
Once pasta has cooled, stir in red onion, roasted peppers, black olives, mozzarella, and basil. Gently fold in the red wine vinaigrette.
1 box
elbow pasta
946g
water
1 tablespoon
Kosher salt
2 tablespoons
olive oil
1/2 cup
red onion, diced
1 cup
roasted red peppers, thinly sliced
1/4 cup
black olives, sliced
227g
fresh mozzarella, diced
1/2 cup
chopped basil
1/3 cup-1/2 cup
Prepared Red Wine Vinaigrette
1 box (16 ounces)
elbow pasta
4 cups
water
1 tablespoon
Kosher salt
2 tablespoons
olive oil
1/2 cup
red onion, diced
1 cup
roasted red peppers, thinly sliced
1/4 cup
black olives, sliced
1/2 pound (8 ounces)
fresh mozzarella, diced
1/2 cup
chopped basil
1/3 cup-1/2 cup
Prepared Red Wine Vinaigrette
Step 6 of 6
Serve immediately, or cover and refrigerate for serving later.
