My love for Ali Slagle meant that I was willing to make her tahini-parmesan pasta salad for dinner even though the reviews in the NYT were mixed at best. I figured everyone else was just a bad cook, maybe? Arrogant! Anyway, they were right: the sauce did need a fair amount of tweaking (a bunch of lemon juice, some sambal oelek, a pinch of MSG). The other problem was that we were using the Instant Pot to cook all kinds of things, with limited success. So the pasta itself was a bit overcooked and I also had no pasta water to thin the sauce. This to me is the real problem with the Instant Pot: you can't easily check things along the way. So this is how I also overcooked potatoes and cauliflower all in one day. It was fine. Could have used something else in there, like leftover chicken or something crunchy. Carter ate it but I can't say enthusiastically. Luckily, Jason made some garlic flatbread on the grill and it's quite good freshly cooked like that. Now we have a ton of leftover so-so pasta salad.
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