Ingredients
- 4 cups elbow macaroni
- 8 cups water
- 4 large eggs, hard-boiled
- 8 oz salami, thinly sliced
- 1 small cucumber, peeled, cut in half and sliced
- 2 cups chopped arugula
- 2 cups spinach
- ⅓ cup diced red onion
- 10 large stuffed green olives, sliced in half
- ¼ cup extra-virgin olive oil
- Salt and pepper to taste
- 1 lemon, cut into wedges
- ½ cup shredded Parmesan cheese
How to Make It
- Add elbow macaroni and 8 cups water to the Instant Pot. Secure lid and pressure cook on low for 8 minutes. Let steam release naturally.
- Strain and rinse pasta until cool. Peel and slice each egg in half and set aside.
- Using a large bowl, add cooled macaroni, salami, cucumber, arugula, spinach, red onion, and sliced green olives.
- Drizzle with ¼ cup extra-virgin olive oil; add salt and pepper to taste. Gently mix together.
- Divide between four dinner plates. Arrange hard-boiled egg halves and lemon wedges on plates. Sprinkle with Parmesan cheese.
