- 6
- 10 mins
- 14 mins
Ingredients
- 8 Slices Crisp Bacon, chopped or crumbled
- 1 pound Gemelli or Cavatappi Pasta
- 1 Tablespoon Sea Salt
- 3.5 cups Fresh Water (4 cups, if using Fresh Peas)
- 1/2 cup Mayonnaise
- 1/4 cup Plain Yogurt or Sour Cream (or Mayonnaise, if a heavier result is desired)
- 1.5 teaspoons Lemon Juice
- 1 teaspoon Sugar
- 1.5 teaspoons Apple Cider Vinegar
- 1.5 teaspoons Worcestershire Sauce
- 1/4 cup Red Onion, finely diced
- 10 oz Frozen or Fresh** Peas
- 4 oz Sharp Cheddar Cheese, cubed or grated
- Salt to taste
- 1/4 teaspoon Black Pepper, freshly ground, or to taste
Preparation
Step 1
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.
**If using fresh peas, add them to the cooking pot prior to cooling off the pasta and allow them to blanche for 30 seconds.
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 Salad to marinate at least four hours in the refrigerator, or overnight.