Description
A playful mash-up of cheeseburger nostalgia and summer pasta-salad ease, featuring seasoned beef, rotini pasta, and a tangy dressing.
Ingredients
Scale
- 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