If you love the comforting flavors of a cheeseburger but want something cool, fresh, and totally fun to share at your next gathering, this Cheeseburger Pasta Salad Recipe is going to be your new best friend. It takes all those classic fixings—from tangy pickles to melty vegan cheddar and juicy cherry tomatoes—and combines them with tender pasta and a creamy, flavorful dressing that ties everything together perfectly. Whether you’re feeding a crowd or just craving a hearty salad that feels like a treat, this dish hits every note with ease and flair.
Ingredients You’ll Need
This recipe relies on simple, thoughtful ingredients that each bring their own magic—texture, color, and layers of flavor—to the table. As you gather these staples, you’ll notice how perfectly balanced the burger-inspired elements are, making this salad a true standout.
- 16 ounces dried noodles of choice: Campanelle or elbow macaroni works best for holding onto that delicious sauce.
- 1 teaspoon avocado oil: For cooking the vegan ground beef while adding a neutral, healthy fat.
- 12 ounces vegan ground beef: The star protein, providing savory, meaty flavor without any animal products.
- 1/2 teaspoon salt: Enhances all the other flavors, bringing balance and depth.
- 1/2 teaspoon fresh cracked black pepper: Adds a subtle kick and warmth.
- 1 cup vegan mayonnaise: The creamy base for the sauce that binds everything nicely.
- 1/2 cup ketchup: Contributes the classic sweet tang reminiscent of burger condiments.
- 6 tablespoons sweet pickle relish: Brings crunch and a hint of sweetness to brighten the salad.
- 2 tablespoons white vinegar: Adds acidity to balance richness in the sauce.
- 2 tablespoons mustard: Gives a punch of sharpness, rounding out the dressing.
- 1 pint cherry tomatoes, halved: Juicy bursts of freshness and vibrant color.
- 1 1/2 cups dill pickle spears, chopped: The tangy crunch that makes this salad unmistakably cheeseburger-inspired.
- 1 cup white onion, chopped: A bit of bite and sweetness to contrast the creamy dressing.
- 1 cup vegan cheddar cheese shreds: Melty, cheesy goodness that’s a must-have flavor.
- 4 cups shredded lettuce: Adds cool, crisp texture and freshness for balance.
- 1/4 cup toasted sesame seeds: Nutty garnish providing added crunch and a subtle toasty note.
- Fresh minced parsley (optional): Bright herbal lift for a pretty finish.
How to Make Cheeseburger Pasta Salad Recipe
Step 1: Cook the Pasta
Start by cooking your noodles according to the package instructions. Reserve about 1/4 cup of the pasta water before draining—it’s a little secret that helps the sauce coat the pasta beautifully. Rinse the pasta with cold water afterward to cool it and stop the cooking process, ensuring a perfect salad texture.
Step 2: Sauté the Vegan Ground Beef
Heat your avocado oil in a sauté pan over medium-high heat and add the vegan ground beef. Season with salt and cracked pepper for maximum flavor and cook until it’s nicely heated through, about 6 to 8 minutes. Once cooked, let it cool to room temperature—it will hold its texture better when mixed into the salad.
Step 3: Make the Burger Sauce
While the pasta and ground beef cook, mix the creamy sauce by whisking together vegan mayonnaise, ketchup, sweet pickle relish, white vinegar, mustard, and the reserved pasta water. This sauce is where all those classic cheeseburger flavors come alive in a smooth, luscious dressing. Taste and adjust the seasoning if needed, making sure it’s perfectly balanced.
Step 4: Assemble the Salad
In a large bowl, toss the cooled noodles with most of the sauce, which allows each bite to be flavorful and moist but not soggy. Add in the seasoned vegan ground beef, halved cherry tomatoes, chopped dill pickles, diced onions, and vegan cheddar cheese shreds. Give everything a gentle but thorough toss, then chill the salad in the refrigerator for at least 30 minutes to meld flavors efficiently—up to two hours if you can wait!
Step 5: Finish and Serve
Just before serving, toss in the shredded lettuce and the remaining sauce, giving your salad a fresh, crisp element. Garnish with extra vegan cheddar, toasted sesame seeds, and a sprinkle of minced parsley if you like, for that beautiful finishing touch. Now you’re ready to enjoy a dish that’s both familiar and delightfully unexpected.
How to Serve Cheeseburger Pasta Salad Recipe
Garnishes
Fresh, crunchy garnishes like toasted sesame seeds and vegan cheddar shreds not only add texture but visually elevate the salad. A sprinkle of minced parsley adds a splash of green and an herbal freshness that brightens the dish right before serving, making it irresistible.
Side Dishes
This salad pairs beautifully with simple, complementary side dishes such as crispy oven-baked fries, grilled corn on the cob, or a fresh garden salad. These options keep the meal balanced and allow the cheeseburger pasta salad to be the star attraction.
Creative Ways to Present
For a fun and casual party, try serving this salad in hollowed-out tomatoes or individual mini bowls lined with lettuce leaves. It also works wonderfully layered in a mason jar for picnics or potlucks—just toss right before eating to keep the textures fresh and vibrant.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheeseburger pasta salad in an airtight container in the refrigerator for up to three days. The flavors will actually deepen, though you might want to refresh the lettuce and toss once more before serving to maintain a crisp texture.
Freezing
Freezing is not recommended for this salad because the fresh veggies, lettuce, and vegan cheese don’t freeze well, and the texture of the pasta salad would suffer. It’s best enjoyed fresh or refrigerated.
Reheating
This dish is meant to be enjoyed cold or at room temperature, so reheating is generally unnecessary and not advised. If you prefer a warmer bite, you can let the salad sit out for a few minutes before serving to take off the chill.
FAQs
Can I use regular ground beef instead of vegan ground beef?
Absolutely! If you’re not vegan, regular ground beef will work perfectly and give you that classic cheeseburger flavor even more authentically. Just cook it the same way, seasoning with salt and pepper.
What types of pasta work best for this salad?
Small shapes like elbow macaroni or campanelle hold the sauce nicely without overwhelming the other ingredients. Avoid very thin or flat pasta, which might get lost in the dressing.
How long can I make the salad ahead of time?
You can assemble the salad up to two hours before serving and keep it chilled. Adding shredded lettuce right before serving ensures it stays crisp and fresh.
Can I make this salad gluten-free?
Yes! Simply choose a gluten-free pasta variety and double-check that all other ingredients, especially the vegan ground beef and sauces, are gluten-free.
Is this salad suitable for meal prep lunches?
Definitely. It’s filling, flavorful, and stores well. Just remember to keep the lettuce separate if you want it to stay crunchy, and add it when you’re ready to eat.
Final Thoughts
This Cheeseburger Pasta Salad Recipe is a total game-changer—a bright, satisfying dish that cleverly captures all the joys of a cheeseburger in a cool, colorful pasta salad form. It’s perfect for summer cookouts, easy family dinners, or any time you want to impress without fuss. Trust me, once you try it, this will be a permanent favorite you’ll want to make again and again.
Print
Cheeseburger Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Cheeseburger Pasta Salad is a flavorful vegan twist on a classic comfort food favorite, combining hearty vegan ground beef, tender pasta, and a tangy burger sauce. Perfect for a quick and satisfying meal or a picnic dish, this salad is packed with fresh veggies, creamy vegan cheese, and a delightful crunch from sesame seeds.
Ingredients
Pasta & Protein
- 16 ounces dried noodles of choice (campanelle or elbow macaroni)
- 1 teaspoon avocado oil
- 12 ounces vegan ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
Burger Sauce
- 1 cup vegan mayonnaise
- 1/2 cup ketchup
- 6 tablespoons sweet pickle relish
- 2 tablespoons white vinegar
- 2 tablespoons mustard
- 1/4 cup reserved starchy pasta water
Vegetables & Cheese
- 1 pint cherry tomatoes, halved
- 1 1/2 cups dill pickle spears, chopped
- 1 cup white onion, chopped
- 1 cup vegan cheddar cheese shreds
- 4 cups shredded lettuce
- 1/4 cup toasted sesame seeds
- Fresh minced parsley (optional)
Instructions
- Cook pasta: Cook the noodles according to the package directions. Reserve 1/4 cup of the starchy pasta water before draining. Rinse the pasta with cold water to cool it down, then set aside.
- Cook vegan ground beef: Heat avocado oil in a sauté pan over medium-high heat. Add the vegan ground beef and season with salt and freshly cracked black pepper. Cook for 6-8 minutes until heated through, stirring occasionally. Remove from heat and allow to cool to room temperature.
- Prepare burger sauce: In a small bowl, whisk together vegan mayonnaise, ketchup, sweet pickle relish, white vinegar, mustard, and the reserved pasta water until well combined. Taste and adjust seasonings as needed.
- Assemble salad: In a large bowl, toss the cooked pasta with three-quarters of the prepared sauce to coat the noodles evenly. Add the cooled vegan ground beef, halved cherry tomatoes, chopped dill pickles, chopped white onion, and vegan cheddar cheese shreds. Toss gently to mix everything together.
- Refrigerate: Cover the salad and refrigerate for at least 30 minutes, which helps the flavors meld. It can be refrigerated for up to 2 hours if preparing ahead.
- Serve: Just before serving, add the shredded lettuce and the remaining sauce to the salad. Toss thoroughly to combine. Garnish with extra vegan cheddar shreds, toasted sesame seeds, and freshly minced parsley if desired.
Notes
- The reserved pasta water helps thin the burger sauce for better coating of the noodles.
- Using cold water to rinse pasta stops the cooking process and prevents it from becoming mushy.
- You can substitute the vegan ground beef with cooked lentils or plant-based crumbles if preferred.
- For added crunch, toss in chopped celery or bell peppers.
- This salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh.
