My Food

Ingredients  1 lb of thin spaghetti  1 pint of cherry red tomatoes  1 Cucumber (optional) 1 Green bell pepper 1 Red pepper 1 Red Onion (optional) 2 cans of sliced black olives (2 1/4 ounce cans) 16 ounces of Italian dressing (Olive Garden is my fav) 1/4 cup grated Parmesan  Directions: Prepare spaghetti. Recommend breaking into 1-2 in pieces. (If you like the instant refer to the "Spaghetti Noodles Instant Pot" recipe.)  Split tomatoes in half. Chop other vegetables. I peel my cucumber. I also omit the onion and just add onion powder.  Once the spaghetti is ready, drain and rinse.  Combine noodles and vegetables. Toss in the dressing. (I have layered my ingredients in a ziplock bag and mixed before adding the dressing.) Chill for 3 hours or over night. Serve chilled! 

I hate waiting on water to boil for pasta!!! I use my instant pot for noodles as much as I do chicken.  Ingredients: 1lb package of Noodles (thin or regular spaghetti) 3-4 cups of liquid (Chicken Broth or split between water and broth) 1/4 teaspoon Onion powder (optional) 1/4 teaspoon Garlic powder (optional) 1/4 teaspoon Salt (optional) Directions: Break noodles in desired length and place into instant pot. Poor in liquid and optional ingredients. Set on manual for 3 minutes. Manual release. Drain extra liquid. (If I am using for pasta salad I rinse with cold water. See that recipe separately.) Optional ingredients: I just like flavor. I never actually measure them out, but remember in the instant pot, you should add a little extra seasoning.  Side notes: If I am using the noodles for chicken spaghetti, I cook my chicken first and then remove it from the instant pot and use that liquid. It’s already hot and gets back to pressure quicker. It gives me time to get the rest of my...