In the pot of the Ninja Foodi add the pasta and the water.

Secure the pressure cooker lid to the Ninja Foodi and move the nozzle to seal.

Cook on manual pressure on high for 1/2 the amount of cook time listed on the box of pasta that you are using. For my box, it was 8 minutes total, so I cooked it in the pressure cooker for 4 minutes on high.

Once done, quickly release the steam, move the nozzle to vent.

Drain the pasta and run cold water over the pasta.

While this is draining clean out the pot of the Ninja Foodi if needed.

Return the pasta that has been drained and had cold water over it back into the pot of the Ninja Foodi or into a large bowl - either one.

Add the tomato, onion, olives, and peppers.

Mix this up and add in the cheese and the pepperoni. Be sure the pasta is cool so the cheese does not melt, the cold water helps cool it down.

Once this is done, combine the olive oil, garlic salt, parsley, red wine vinegar, and sugar in a small dish.

Once combined pour over the pasta and stir well.

Put it in an airtight container and chill for 2-3 hours before serving.