Introduction
Imagine a salad that greets you with the warm, savory scent of browned beef mingling with the sweet tang of ketchup-laced dressing, the crisp bite of shredded lettuce, and the tender, toothsome swirl of rotini. Burger Pasta Salad is exactly that — a playful mash-up of cheeseburger nostalgia and summer pasta-salad ease. Each forkful offers a contrast of textures: juicy, seasoned beef; soft, springy pasta; crunchy pickles and onion; creamy dressing with a hint of mustard. It’s comfort food with a refreshing edge.
This recipe is perfect for backyard barbecues, potlucks, quick weeknight dinners, or when you want a satisfying dish that serves a crowd without fuss. Make it the night before a picnic so flavors meld, then toss in the lettuce at the last minute for fresh crunch. If you love exploring pasta-salad techniques, you might also enjoy this best pasta salad guide for more ideas and troubleshooting tips.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 12 minutes (pasta + browning beef)
- Total Time: 30–40 minutes (including chilling)
- Servings: 6
- Difficulty Level: Easy — great for cooks of all skill levels
Nutrition Highlights
Estimated nutrition per serving (serves 6)
- Calories: ~504 kcal
- Protein: ~28 g
- Carbohydrates: ~26 g
- Fat: ~30 g
- Fiber: ~2 g
- Sugar: ~3 g
- Sodium: ~700–900 mg (depends on salt added and pickles/mayo brand)
Notes on accuracy and sources:
- These values are estimates based on standard portions and USDA FoodData Central entries for cooked pasta, ground beef, cheddar, mayonnaise, ketchup, and produce. Actual values will vary by brand and precise ingredient choice (e.g., lean vs. fatty beef, reduced-fat mayo, or low-sodium pickles). For general guidance on portions and healthy eating, reputable sources include the USDA FoodData Central and the Mayo Clinic nutrition pages.
Perfect For…
This burger-inspired pasta salad shines when you want crowd-pleasing comfort with minimal drama:
- Potlucks and picnics — fills hungry guests and travels well when chilled.
- Meal prep lunches — make a big batch on Sunday, portion and enjoy through the week.
- Family dinners when you need something quick, filling, and kid-approved.
- Nostalgic twists — it’s a great way to riff on cheeseburgers without firing up the grill.
Step-by-Step Instructions
Ingredients
- 3 cups rotini pasta, cooked and cooled
- 1 pound ground beef, browned and drained
- 1 cup cherry tomatoes, halved
- 2 cups shredded lettuce
- 1/2 cup chopped dill pickles
- 3/4 cup shredded cheddar cheese
- 1/4 cup finely chopped red onion
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon mustard
- Salt and pepper to taste
Optional ingredients and substitutions
- Swap ground turkey or plant-based crumbles for a leaner or vegetarian option.
- Use Greek yogurt (1/4 cup) + 1/4 cup mayo to lighten the dressing.
- Substitute cooked bow-tie pasta or elbow macaroni for rotini — see this bow-tie pasta salad variations if you want inspiration.
- Add cooked bacon bits, diced pickled jalapeños, or chopped dill for extra flavor.
Directions
- Heat a skillet over medium heat and brown the ground beef until no pink remains, breaking it into small pieces. Season lightly with salt and pepper. Drain excess fat and let the beef cool slightly.
- Tip: Use a splatter screen and drain on paper towels to remove grease for a cleaner salad.
- Cook rotini pasta in plenty of salted boiling water until al dente (follow package directions). Drain and rinse under cold water to stop cooking and cool the pasta.
- Tip: Rinse briefly with cold water to cool; don’t wash too long or you’ll remove starch that helps the dressing cling.
- In a large bowl, whisk together mayonnaise, ketchup, mustard, salt, and pepper to make the dressing.
- Tip: Taste and adjust — if you like tangier, add a teaspoon of pickle juice or a splash more mustard.
- Add cooled pasta, browned ground beef, cherry tomatoes, chopped pickles, red onion, and shredded cheddar to the bowl with dressing. Toss gently to combine.
- Tip: Avoid overmixing to keep the cheese from clumping and the tomatoes from breaking.
- Chill the combined salad in the refrigerator for at least 30 minutes to let flavors meld.
- Just before serving, gently fold in shredded lettuce so it stays crisp.
- Serve chilled or at room temperature and enjoy!
How to Serve → Best Pairings
- Serve as a main course with a crisp green side salad and pickled vegetables for contrast.
- For a lighter plate, pair a small portion alongside grilled corn and lemon-herb roasted vegetables.
- Make slider-size portions by piling the salad into small lettuce cups or on mini hamburger buns for a fun party bite.
- For a heartier spread, add grilled hot dogs or steak tips and cold brews.
- Presentation tip: Serve in a large shallow bowl and garnish with extra shredded cheddar and a sprinkle of chopped parsley or chives.
Keeping it Fresh
- Room temperature: Do not leave this salad out at room temperature for more than 2 hours due to mayonnaise and cooked meat.
- Refrigeration: Store in an airtight container for 3–4 days. For best texture, wait to add shredded lettuce until serving.
- Freezer: Not recommended. Mayonnaise and fresh vegetables do not freeze and will separate or become watery. If you must, freeze only the pasta + beef + dressing (without lettuce, tomatoes, or pickles) for up to 1 month; thaw in the fridge and expect a texture change.
Chef’s Advice
- Choose your beef wisely: 85–90% lean gives you beefiness without too much grease; drain well to prevent a soggy salad.
- Texture balance: Keep the lettuce and tomatoes fresh by folding them in at the end — this preserves crunch and color.
- Dressing control: Start with the stated mayo/ketchup/mustard ratio, then adjust to your taste. If the salad seems dry after chilling, add a little extra mayo or a tablespoon of olive oil and stir gently.
- Chill timing: A short chill (30–60 minutes) helps the flavors marry, but any longer and fresh veggies can soften — add sensitive veggies last-minute.
- Temperature cue: If serving at a potluck, keep the salad on ice or in a cooler when outdoors.
Creative Twists
- Veggie-forward (vegetarian): Replace beef with pan-fried smoked tempeh crumbles or hearty grilled portobello cubes. Use Greek yogurt in the dressing for extra tang.
- Lighter swap (lower-calorie): Use lean ground turkey, swap half the mayo for plain Greek yogurt, and choose reduced-fat cheddar or omit cheese.
- Spicy burger pasta salad: Stir in 1–2 tablespoons pickled jalapeños or a dash of hot sauce to the dressing and top with crushed red pepper.
- Mediterranean twist: Replace pickles with chopped pepperoncini, use feta instead of cheddar, and add diced cucumber and a squeeze of lemon.
- BBQ-smoky version: Mix 2 tablespoons of your favorite barbecue sauce into the dressing and swap regular ketchup for smoky ketchup.
All Your Questions Answered
Q: Can I make this vegetarian?
A: Yes — swap the beef for cooked lentils, crumbled tempeh, or plant-based ground meat. Adjust seasoning to replace beefy umami (a dash of soy sauce or smoked paprika helps).
Q: Will the pasta get mushy if I make this ahead?
A: If you cook the pasta al dente and rinse it with cold water, it holds up well. Chill the salad but add the lettuce just before serving to avoid sogginess.
Q: How can I reduce calories without losing flavor?
A: Use lean turkey or plant-based meat, replace half the mayo with plain Greek yogurt, and cut cheese by half. Add extra fresh veggies for volume.
Q: Is it safe to leave at a picnic?
A: No — because this contains mayo and cooked beef, keep it chilled and don’t leave it at room temperature for more than 2 hours.
Q: Any tips for scaling the recipe?
A: Multiply ingredients proportionally. When making large batches, mix dressing and pasta separately, then combine to ensure even coating.
Conclusion
If you’re craving a playful, comforting dish that brings burger flavors to a pasta salad, give this Burger Pasta Salad a try — it’s easy to scale, crowd-pleasing, and endlessly adaptable. For inspiration from other loaded versions, explore this take on a loaded burger pasta salad at Loaded Burger Pasta Salad – Our Balanced Bowl, or compare variations like the cheeseburger pasta salad at Cheeseburger Pasta Salad – Wellness by Kay. Share your twists and photos — I’d love to see how you make this recipe your own.
Print
Burger Pasta Salad
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A playful mash-up of cheeseburger nostalgia and summer pasta-salad ease, featuring seasoned beef, rotini pasta, and a tangy dressing.
Ingredients
- 3 cups rotini pasta, cooked and cooled
- 1 pound ground beef, browned and drained
- 1 cup cherry tomatoes, halved
- 2 cups shredded lettuce
- 1/2 cup chopped dill pickles
- 3/4 cup shredded cheddar cheese
- 1/4 cup finely chopped red onion
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon mustard
- Salt and pepper to taste
Instructions
- Heat a skillet over medium heat and brown the ground beef until no pink remains, breaking it into small pieces. Season lightly with salt and pepper. Drain excess fat and let the beef cool slightly.
- Cook rotini pasta in plenty of salted boiling water until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
- In a large bowl, whisk together mayonnaise, ketchup, mustard, salt, and pepper to make the dressing.
- Add cooled pasta, browned ground beef, cherry tomatoes, chopped pickles, red onion, and shredded cheddar to the bowl with dressing. Toss gently to combine.
- Chill the combined salad in the refrigerator for at least 30 minutes to let flavors meld.
- Just before serving, gently fold in shredded lettuce and serve chilled or at room temperature.
Notes
For best texture, wait to add shredded lettuce until serving. This salad travels well when chilled.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 504
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
