Bruschetta Pasta Salad Recipe

1 lb. bow tie pasta Vegetable broth, as needed 5 tsp salt 4 cups tomatoes on the vine. diced 2 cloves garlic grated 1 cup fresh basil leaves, chiffonade ½ cup olive oil 2 tsp black pepper Salt, as needed


Prepare pasta in the pot with broth, salt, and pressure cook for 3 mins, ensuring noodles are coated. 

Meanwhile, mix tomatoes, garlic, basil, olive oil, and salt in a separate bowl for flavor infusion. 

Strain cooked pasta, rinse with cold water, then combine with the seasoned mixture in the bowl. 

Release any extra pressure quickly, but be careful of pasta foam that might come out. If there's foam, close the valve for 30 seconds before continuing to release pressure. 

While the pasta cooks, mix tomatoes, garlic, basil, olive oil, and the rest of the salt. After the pasta is cooked, strain it and rinse it under cold water 

Put the cooled pasta in the mixing bowl. Stir in the tomato mixture and add black pepper and more salt if needed.