April 17, 2024
Vegan Cheeseburger Pasta Salad
This Vegan Cheeseburger Pasta Salad is a fun twist on two favorites, combining the best of both worlds … pasta salad and the beloved cheeseburger! Loaded with all the classic cheeseburger toppings then tossed with delicious homemade burger sauce dressing! Take this pasta salad to your next backyard BBQ or potluck, and it’s sure to be an instant crowd favorite!
Table of Contents
ingredients and substitutions jump to recipe video step-by-step instructions tips and faqsVegan Cheeseburger Pasta Salad
This Vegan cheeseburger pasta salad is such a fun twist on two of my favorite things … burgers and pasta 🙂
If you know me, then you know I love a classic, no-frills burger and you know I love pasta. I stumbled upon the idea to make this cheeseburger Pasta Salad when I wanted to make burgers for dinner one night, but we were out of buns. Of course, we had a box of noodles in the pantry and well, I’m sure you can guess what happened next.
Grab a drink and let’s get to making the best cheeseburger Pasta Salad!
What Goes in a Cheeseburger Pasta Salad
All your classic toppings, burger sauce, and noods! Here’s what you’ll need to make it:
For the Pasta:
- Noodles of choice: I used these campanelle noodles (aren’t they so fun!?), but any short noodle such as elbow macaroni or cavatappi will work, too!
- Vegan ground beef
- Tomatoes
- Dill pickle spears
- White onion
- Vegan cheddar cheese shreds
- Shredded lettuce
- Toasted sesame seeds, for garnish
For the Sauce:
- Vegan mayo
- Ketchup
- Sweet pickle relish
- White vinegar
- Mustard
How to Make Vegan Cheeseburger Pasta Salad
This Pasta Salad is easy super easy to make! Here’s how:
Boil the Pasta:
Cook the pasta according to package directions. Reserve ¼ cup of the starchy pasta water, drain, rinse with cold water, and set aside.
Sauté Ground Meat:
Heat some oil in a sauté pan over medium-high heat. Add the vegan ground, season with salt and pepper, and cook until heated through. Remove from the heat and let cool at room temperature, 8 to 10 minutes.
Whisk the Dressing:
Place the vegan mayonnaise, ketchup, pickle relish, vinegar, mustard, and reserved pasta water sauce into a small bowl and whisk until thoroughly combined.
Toss:
Place the pasta noodles in a large bowl and toss with ¾ of the sauce. Add the vegan ground, tomatoes, pickles, onions, and cheese, tossing again until combined. Place in the refrigerator to cool for at least 30 minutes, preferably 1 to 2 hours. When ready to serve, add the lettuce and remaining sauce, tossing to combine once more. Garnish with more vegan cheddar shreds, toasted sesame seeds and parley, and enjoy!
Tips and FAQs
- Choose the Right Pasta: Pasta shape can affect the texture and overall enjoyment of the salad. Noodles like campanelle or elbow macaroni are great as they hold the sauce well and mix nicely with the other ingredients.
- Cool the Pasta: Make sure to rinse the cooked pasta under cold water to stop the cooking process immediately. This prevents the pasta from becoming mushy and helps maintain its texture in the salad.
- Make Ahead: This pasta salad can be made in advance and stored in the refrigerator. It’s perfect for meal prep or preparing a dish the day before an event to save time.
- Let It Chill: Allowing the salad to chill for at least 30 minutes before serving helps the flavors meld together beautifully. If you have time, chilling for a couple of hours is even better.
Can I make this pasta salad gluten-free?
Absolutely! Just substitute the regular pasta with your favorite gluten-free pasta variety. Be sure to check that all other ingredients, like vegan mayonnaise and sauces, are certified gluten-free.
What’s the best way to store this pasta salad?
Store the pasta salad in an airtight container in the refrigerator. It typically stays fresh and tasty for up to 3-4 days.
More Pasta Salad Recipes
Burgers and Pasta: A Match Made in Heaven
I hope ya’ll love this vegan cheeseburger pasta salad as much as I do! If you give this recipe a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
xo!
Cheeseburger Pasta Salad
Ingredients
- 16 ounces dried noodles of choice, such as campanelle or elbow macaroni
- 1 teaspoon avocado oil
- 12 ounces vegan ground beef
- ½ teaspoon salt, plus more to taste
- ½ teaspoon fresh cracked black pepper, plus more to taste
- 1 cup vegan mayonnaise
- ½ cup ketchup
- 6 tablespoons sweet pickle relish
- 2 tablespoons white vinegar
- 2 tablespoons mustard
- 1 pint cherry tomatoes, halved
- 1 ½ cups dill pickle spears, chopped
- 1 cup white onion, chopped
- 1 cup vegan cheddar cheese shreds, plus more for garnish
- 4 cups shredded lettuce
- ¼ cup toasted sesame seeds, for garnish
- Fresh minced parsley, for garnish, optional
Instructions
- Cook the pasta according to package directions. Reserve ¼ cup of the starchy pasta water, drain, rinse with cold water, and set aside.
- Heat the oil in a sauté pan over medium-high heat. Once the oil is hot, add the vegan ground, season with the salt and pepper, and cook, stirring often, until heated through, 6 to 8 minutes. Remove from the heat and let cool at room temperature, 8 to 10 minutes.
- Meanwhile, prepare the burger sauce. Place the vegan mayonnaise, ketchup, pickle relish, vinegar, mustard, and reserved pasta water sauce into a small bowl and whisk until thoroughly combined. Taste and adjust seasonings if necessary.
- Place the pasta noodles in a large bowl and toss with ¾ of the sauce. Add the vegan ground, tomatoes, pickles, onions, and cheese, tossing again until combined. Place in the refrigerator to cool for at least 30 minutes, preferably 1 to 2 hours. When ready to serve, add the lettuce and remaining sauce, tossing to combine once more. Garnish with more vegan cheddar shreds, toasted sesame seeds and parley, and enjoy!
