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    Home » Recipes » Instant Pot Recipes » Vegan Instant Pot Pasta Salad

    Vegan Instant Pot Pasta Salad

    Published: Aug 3, 2021 · Modified: Dec 28, 2021 by Emily · This post may contain affiliate links.

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    This Vegan Pasta Salad is so flavorful and easy when you cook the pasta in the Instant Pot! The pasta cooks in the dressing and broth, so the pasta absorbs more flavor. Toss it with some simple veggies and you've got a meal!

    finished photo of pasta salad on three plates
    disclosure

    Have you ever eaten pasta salad and wished that it had more flavor? This Instant Pot recipe solves that problem! In this dish, the pasta is pressure cooked in broth AND Italian dressing for the ultimate flavor without having to add tons of seasonings.

    This dish couldn't be any easier. Just cook the pasta in your Instant Pot, toss it with the veggies and arugula, chill it, then serve! This flavorful dish will be a major hit at your next party!

    Why you'll love this recipe

    • Super Fast Meal - Cooking pasta in the Instant Pot is so quick and easy, and the rest of the recipe is just tossing everything together!
    • Packed Full of Flavor - Since we use a pressure cooker, the pasta salad is infused with dressing and broth, making it full of flavor no matter what you put on it!
    • Everyone will love it! Who DOESN'T love pasta salad?? Plus, this recipe doesn't use mayo or other commonly disliked ingredients, so it will be a hit for everyone!

    What you need for this recipe

    Ingredients and Substitutions:

    photo of ingredients with labels
    • Penne Pasta - I used penne for this recipe, but any short pasta shape will work! Rotini would be a great substitute!
    • Italian Dressing - For this one, I found a great creamy Italian dressing that I LOVED! However, any regular Italian dressing, or other oil-based dressing will work wonderfully!
    • Vegetable Broth - Regular vegetable broth, low sodium broth, or even using vegetable bouillon works wonderfully. Water can be used as a substitute as well, though the pasta may have a little bit less flavor.
    • Cherry Tomatoes - Sliced cherry or grape tomatoes, or finely dice 1 large tomato.
    • Cucumber - Dice cucumber for a nice cool crunch!
    • Arugula - I love using arugula because it is so flavorful and delicate. Spinach or other leafy greens work great as well.

    Equipment:

    • Instant Pot
    • Knife
    • Cutting Board

    How to make this recipe

    Step 1: Cook the Pasta

    To your Instant Pot or pressure cooker, add 16 ounces of pasta along with 1 ½ cups of Italian dressing and 4 cups of vegetable broth.

    photo of uncooked pasta in broth in the Instant Pot

    Close the lid and set the valve to sealing.

    Pressure cook on HIGH for 4 minutes. It may take 5-10 minutes for the Instant Pot to come to pressure before the 4 minutes begin.

    Once the 4 minutes are up, press CANCEL and then let the pressure release naturally (meaning don't do anything) for 5 minutes.

    After the 5 minute natural release, switch the valve to venting and manually release any remaining pressure until the floating pin drops.

    photo of cooked pasta in the Instant Pot

    Remove the lid and stir the pasta. There should be a small amount of broth/dressing left in the pot.

    Step 2: Make the Pasta Salad

    Place the cooked pasta into a very large bowl or other container, and put it in the fridge for about 1 hour or until it is cooled.

    Once cool, remove from the fridge and add the chopped cucumber, the sliced tomatoes, and the fresh arugula.

    Toss these all together until very well combined.

    Step 3: Finishing Touches

    Taste the dish and season with salt and pepper to your liking.

    If you consume dairy and would like to add cheese or anything extra, do so at the end.

    Serve cool and enjoy!

    photo of finished dish on 3 plates

    Expert Tips

    • To get the pasta to cool more quickly in the fridge, remove it from the Instant Pot container. Place it in a large and wide bowl, so that there are fewer layers stacked on top of each other. You can even spread the noodles out on a baking sheet. This will allow it to cool as fast as possible.
    • Don't be concerned by a small amount of leftover broth and dressing at the end of the cooking process. This excess liquid will mostly be absorbed and it will act as a dressing to keep the salad moist.
    • If you like your arugula to be lightly cooked or wilted, go ahead and mix that into the pasta right before putting it in the fridge to cool. The heat of the pasta will soften the arugula!

    Recipe FAQs

    What can I add to Instant Pot Pasta Salad?

    So many things can be added to this Instant Pot Pasta Salad! Feel free to add a lot more veggies (peppers, mushrooms, corn, etc.), proteins of choice, and any cheeses as well! Make it a bit spicy by adding some red pepper flakes or hot sauce!

    How long does pasta salad last?

    Store leftover pasta salad in the fridge in an airtight container for up to a week. Always check for any impurities before consuming leftovers.

    How long does pasta take to cook in an Instant Pot?

    For most of my pasta Instant Pot recipes, I love to do high pressure for 4 minutes, then 5 minute natural release. There are a lot of different ways to cook pasta in the Instant Pot, but this is my preference!

    If you enjoyed this recipe, you may also like:

    Creamy Vegan Tuscan Pasta (Instant Pot)

    Instant Pot Vegan Pho

    Creamy Vegan Beef And Shells (Instant Pot)

    Vegan Jalapeño Popper Pasta

    finished photo of pasta salad on three plates

    Instant Pot Vegan Pasta Salad

    This Vegan Pasta Salad is so flavorful and easy when you cook the pasta in the Instant Pot! The pasta cooks in the dressing and broth, so the pasta absorbs more flavor. Toss it with some simple veggies and you've got a meal!
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Main Course, Salad, Side Dish
    Cuisine: American, Italian, Vegan
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Cooling Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 8 people
    Calories: 261kcal
    Author: Emily

    Equipment

    • Instant Pot or Pressure Cooker
    • Knife
    • Cutting Board

    Ingredients

    • 16 ounces Penne pasta
    • 1 ½ cups Italian dressing
    • 4 cups Vegetable broth
    • 1 cup Cherry tomatoes sliced
    • 1 cup Cucumber diced
    • 3 cups Arugula

    Instructions

    • To your Instant Pot or pressure cooker, add 16 ounces of pasta along with 1 ½ cups of Italian dressing and 4 cups of vegetable broth.
    • Close the lid and set the valve to sealing. 
    • Pressure cook on HIGH for 4 minutes. It may take 5-10 minutes for the Instant Pot to come to pressure before the 4 minutes begin. 
    • Once the 4 minutes are up, press CANCEL and then let the pressure release naturally (meaning don't do anything) for 5 minutes. 
    • After the 5 minute natural release, switch the valve to venting and manually release any remaining pressure until the floating pin drops. 
    • Remove the lid and stir the pasta. There should be a small amount of broth/dressing left in the pot. 
    • Place the cooked pasta into a very large bowl or other container, and put it in the fridge for about 1 hour or until it is cooled. 
    • Once cool, remove from the fridge and add the chopped cucumber, the sliced tomatoes, and the fresh arugula. 
    • Toss these all together until very well combined. 
    • Taste the dish and season with salt and pepper to your liking. 
    • If you consume dairy and would like to add cheese or anything extra, do so at the end. 
    • Serve cool and enjoy!

    Notes

    Recipe copyright Legally Healthy Blonde. For educational or personal use only.
    • To get the pasta to cool more quickly in the fridge, remove it from the Instant Pot container. Place it in a large and wide bowl, so that there are fewer layers stacked on top of each other. You can even spread the noodles out on a baking sheet. This will allow it to cool as fast as possible.
    • Don't be concerned by a small amount of leftover broth and dressing at the end of the cooking process. This excess liquid will mostly be absorbed and it will act as a dressing to keep the salad moist.
    • If you like your arugula to be lightly cooked or wilted, go ahead and mix that into the pasta right before putting it in the fridge to cool. The heat of the pasta will soften the arugula!
    • Nutrition Information is for 1 serving, which is ⅛th of this recipe. 
      • Calories: 261 cal
      • Total Fat: 3.4 grams
      • Total Carb: 51 grams
      • Protein: 8.3 grams

      Nutrition

      Calories: 261kcal
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      Reader Interactions

      Comments

      1. Anne Anne St Pierre

        September 22, 2021 at 10:15 am

        Is there a good substitute for arugala? Iliked it all but the bitter taste lf the Arugala.

        Reply
        • Emily

          September 22, 2021 at 1:17 pm

          Of course! Feel free to use baby spinach or any other leafy green that you like! You can also omit entirely if you prefer!

          Reply
      2. Kim

        October 13, 2021 at 12:08 pm

        Can this still be made without a pressure cooker?

        Reply
        • Emily

          October 13, 2021 at 2:33 pm

          Yes absolutley! Just boil the pasta as normal, but throw some of the dressing in the pot while boiling!

          Reply

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      Hi there, I'm Emily! I am the plant-based recipe creator behind Legally Healthy Blonde. This blog is where you'll find simple, delicious, and fulfilling plant-based recipes. I hope to inspire you to eat more plant-rich foods & to show you just how fun it can be to nourish your body! Click here to learn more about me!

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