Cheeseburger Pasta Salad
This Cheeseburger Pasta Salad is a fun twist on two favorites, combining the best of both worlds … pasta salad and the beloved Big Mac! Loaded with all the classic Big Mac 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 a crowd favorite!
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!
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