Ingredients
The following ingredients have 6 Servings
- 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 White Sugar
- 1.5 teaspoons Apple Cider Vinegar
- 1.5 teaspoons Worcestershire Sauce
- 1/4 cup Red Onion (finely diced)
- 10 oz Green Peas
- 4 oz Sharp Cheddar Cheese (cubed or grated)
- Salt to taste
- 1/4 teaspoon Freshly Ground Black Pepper (freshly ground, or to taste)
Instruction
- 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.
