Vegetarian Pasta Salad is a versatile side dish perfect for barbecues, potlucks, or a picnic. This version is packed with crisp vegetables—celery, red onion, carrot, scallions, red pepper, radish, and cucumber—for a bright, fresh flavor and appealing texture. It’s easy to make in an Instant Pot, which cuts the active cooking time and keeps preparation simple.
Instant Pot Vegetarian Pasta Salad
One of the best things about this Instant Pot Vegetarian Pasta Salad is how quickly it comes together. The pasta cooks in about four minutes under pressure, and the rest is simple chopping and tossing. The recipe is very adaptable—feel free to swap or omit any vegetables based on what you have on hand. The one ingredient I strongly recommend using fresh is dill; fresh dill adds a bright, herbaceous note that dried dill cannot fully replicate.
For the dressing, I keep it easy and reliable: a simple bottled Italian dressing works well and keeps prep time down. If you prefer a homemade dressing, a basic vinaigrette of olive oil, vinegar, Dijon mustard, garlic, salt, and pepper will complement the vegetables. Toss the cooled pasta with the chopped vegetables, fresh dill, and dressing, then chill so flavors meld.
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Vegetarian Pasta Salad (Instant Pot)
Easy vegetarian pasta salad made in the Instant Pot. Bright, crunchy vegetables with fresh dill and a simple Italian dressing.
- Course: Appetizer, Lunch, Side Dish
- Cuisine: American, Italian-inspired
- Prep Time: 15 minutes
- Cook Time: 4 minutes (Instant Pot)
- Total Time: 19 minutes
- Servings: 6
- Calories: 240 kcal per serving
- Author: Matt Freund
Ingredients
- 1 pound rotelle or fusilli pasta
- 1 medium carrot, diced
- 2 ribs celery, diced
- 1/2 medium red onion, diced
- 2 radishes, diced
- 2 scallions, chopped
- 1 red pepper, diced
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 4 sprigs fresh dill, chopped finely
- 1/2 cup Italian dressing (or more to taste)
Instructions
- Place the pasta in the Instant Pot and add enough water to cover it completely.
- Secure the lid and set the valve to SEAL. Cook on high pressure for 4 minutes.
- When the cook time finishes, perform a quick release. Be careful of steam and any splatter from the valve.
- Drain the pasta and rinse under cold water to remove excess starch. Allow the pasta to cool slightly, then transfer to a large bowl or back to the pot liner.
- Add the diced carrot, celery, red onion, radishes, scallions, red pepper, salt, garlic powder, and chopped fresh dill. Toss with Italian dressing until everything is evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld. Stir before serving.
- Enjoy as a side dish, light lunch, or potluck contribution.
Nutrition
Calories: 240 kcal per serving (approximate)
Tips and Variations
To keep the salad crunchy, add cucumbers or snap peas just before serving. If you like a creamier dressing, mix a few tablespoons of Greek yogurt or mayonnaise into the Italian dressing. For added protein, toss in canned chickpeas, cooked edamame, or cubed mozzarella. Fresh herbs like parsley or basil can be used in addition to or instead of dill for a different flavor profile.
Adjust salt and dressing to taste—some bottled dressings are saltier than others. If the salad seems dry after chilling, stir in a little more dressing or a splash of olive oil and vinegar.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3–4 days. Note that the pasta will continue to absorb dressing over time, so you may want to reserve a small amount of dressing to refresh the salad when serving leftovers.
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