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
Scale
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.
