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Cheeseburger Pasta Salad has everything you love about classic cheeseburgers – hearty beef, crisp lettuce, cheese, pickles, tomato, and bacon all smothered in a creamy burger sauce – but instead of a burger, we’re making it into a pasta salad.
For more cheeseburger-inspired recipes be sure and try Cheeseburger Cups and Bacon Cheeseburger Meatloaf.
Cheeseburger Pasta Salad Recipe
If you love cheeseburgers and love pasta salad, then this cheeseburger pasta salad will be a favorite! Everything you love about a cheeseburger – ground beef, cheese, a creamy burger sauce, plus all the topping like crisp iceberg lettuce, tomatoes, pickles, bacon, and onion.
It’s a cheeseburger made into a pasta salad and it’s one of my favorite pasta salads EVER!
Ingredients Needed
Cheeseburger Pasta Salad Ingredients
- Rotini Pasta : You only need 8 ounces, which is half of a 16 oz box, or you can measure out 2 cups uncooked rotini pasta.
- Ground Beef : I use lean ground beef (93/7) but you can use any ground beef or ground sirloin you prefer because the excess grease gets drained off after cooking.
- Garlic Powder, Kosher Salt, Black Pepper : Dried seasonings for the ground beef.
- Iceberg Lettuce : I recommend using iceberg lettuce because it’s crisp which pairs well with the pasta salad and creamy burger dressing.
- Shredded Cheddar Cheese
- Cherry Tomatoes : Cut each cherry tomato in half.
- Dill Pickles : I use hamburger pickles and dice them up small.
- Cook Crumbled Bacon
- Finely Diced Sweet Onion
Creamy Burger Dressing Ingredients
- Mayonnaise
- Ketchup
- Yellow Mustard
- Dill Pickle Relish
- Worcestershire Sauce
- Kosher Salt & Black Pepper
How To Make Cheeseburger Pasta Salad With Burger Sauce (Printable Recipe Card)
Cook the rotini pasta according to the package instructions until al dente or softer (depending on preference). Drain the pasta in a colander when it’s done boiling and rinse it under cold water to stop the cooking process. Set aside to allow it to cool while you prepare the rest.
In a skillet pan, over medium high heat, cook and crumble the ground beef, salt, and pepper until the beef is no longer pink. Drain excess fat from the pan, remove the pan from the heat, and allow it to cool slightly while you prepare the rest.
In a small bowl, whisk together the mayonnaise, ketchup, mustard, pickle relish, Worcestershire sauce, salt, and black pepper until smooth and combined.
In a large mixing bowl or serving bowl, combine the cooked pasta, cooked ground beef, chopped iceberg lettuce, halved cherry tomatoes, shredded cheddar cheese, diced dill pickles, bacon, and finely diced onion. Toss to combine everything together.
Pour the creamy burger dressing over top the salt and gently stir to combine, ensuring all the ingredients are mixed evenly and coated in the dressing.
Cover the bowl with a lid or plastic wrap, and refrigerate for at least 30 minutes to 1 hour to allow the flavors to meld and the salad to chill for a short time. Serve chilled from the fridge. Enjoy!
How To Store Leftover Cheeseburger Pasta Salad
- Storage : Place leftovers in an airtight container and store them in the refrigerator for up to 3 days. Stir before serving, as the dressing may settle at the bottom. If needed, add a little extra dressing or a splash of pickle juice to refresh the flavors. The lettuce will soften over time in the fridge.
- Make-Ahead Instructions : Cook and cool the pasta and ground beef up to 24 hours in advance and store them separately in the fridge. Make the dressing ahead of time and store it in a sealed container in the fridge for up to 3 days.
Recipe Notes & Tips
- If you prefer a crispier lettuce, I recommend adding it right before serving, rather than mixing it in with the other ingredients before the 30 minute chill time. The 30 minute chill time won’t soften the lettuce, but it will give it a very slightly less crisp bite.
- This pasta salad is best served after the short chill time. As it sits in the fridge, the lettuce will soften, and the pasta will soak up the burger sauce, which will give the salad a different texture. Leftovers are good, but the salad is best when served immediately after the 30 minute chill time. I would not recommend chilling the salad for longer than 1-2 hours before serving.
- I cook the pasta and ground beef, and while those are cooling I make the dressing and chop the lettuce, shred the cheese, cut the tomatoes, pickles, and onions. That way the pasta and ground beef have more time to cool before adding it into the bowl.
- Use any cheese you want; Pepper Jack, Monterey Jack, Mild Cheddar, Medium Cheddar, Sharp Cheddar, Colby Jack, etc.
- Any ground meat can be substituted such as ground chicken, ground turkey, or even ground tofu crumbles or other plant-based crumbles can be used.
Try These Other Pasta Recipes
- Dill Pickle Pasta Salad
- Easy Chicken Penne Pasta
- Hamburger Mac and Cheese
- Creamy Chicken and Mushroom Pasta
- Instant Pot Baked Ziti
Cheeseburger Pasta Salad
Equipment
Ingredients
Cheeseburger Pasta Salad
- 8 ounces rotini pasta (2 cups dry uncooked pasta)
- 1 pound lean ground beef
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups chopped iceberg lettuce
- 2 cups shredded cheddar cheese
- 1 cup halved cherry tomatoes
- 1/2 cup diced hamburger pickles
- 1/2 cup cooked bacon crumbles (I use real bacon bits)
- 1/4 cup finely diced sweet onion
Creamy Burger Dressing
- 1/2 cup full-fat mayonnaise
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 1 tablespoon pickle relish
- 1 teaspoon worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook the rotini pasta according to the package instructions until al dente or softer (depending on preference). Drain the pasta in a colander when it's done boiling and rinse it under cold water to stop the cooking process. Set aside to allow it to cool while you prepare the rest.8 ounces rotini pasta
- In a skillet pan, over medium high heat, cook and crumble the ground beef, salt, and pepper until the beef is no longer pink. Drain excess fat from the pan, remove the pan from the heat, and allow it to cool slightly while you prepare the rest.1 pound lean ground beef, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- In a small bowl, whisk together the mayonnaise, ketchup, mustard, pickle relish, Worcestershire sauce, salt, and black pepper until smooth and combined.1/2 cup full-fat mayonnaise, 1/4 cup ketchup, 2 tablespoons yellow mustard, 1 tablespoon pickle relish, 1 teaspoon worcestershire sauce, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- In a large mixing bowl or serving bowl, combine the cooked pasta, cooked ground beef, chopped iceberg lettuce, shredded cheddar cheese, halved cherry tomatoes, diced dill pickles, bacon, and finely diced onion. Toss to combine everything together.2 cups chopped iceberg lettuce, 2 cups shredded cheddar cheese, 1 cup halved cherry tomatoes, 1/2 cup diced hamburger pickles, 1/2 cup cooked bacon crumbles, 1/4 cup finely diced sweet onion
- Pour the creamy burger dressing over top the salt and gently stir to combine, ensuring all the ingredients are mixed evenly and coated in the dressing.
- Cover the bowl with a lid or plastic wrap, and refrigerate for at least 30 minutes to 1 hour to allow the flavors to meld and the salad to chill for a short time. Serve chilled from the fridge. Enjoy!
Notes
- If you prefer a crispier lettuce, I recommend adding it right before serving, rather than mixing it in with the other ingredients before the 30 minute chill time. The 30 minute chill time won’t soften the lettuce, but it will give it a slightly less crisp bite.
- This pasta salad is best served after the short chill time. As it sits in the fridge, the lettuce will soften, and the pasta will soak up the burger sauce, which will give the salad a different texture. Leftovers are good, but the salad is best when served immediately after the 30 minute chill time. I would not recommend chilling the salad for longer than 1-2 hours before serving.
- I cook the pasta and ground beef, and while those are cooling I make the dressing and chop the lettuce, shred the cheese, cut the tomatoes, pickles, and onions. That way the pasta and ground beef have more time to cool before adding it into the bowl.
- Use any cheese you want; Pepper Jack, Monterey Jack, Mild Cheddar, Medium Cheddar, Sharp Cheddar, Colby Jack, etc.
- Any ground meat can be substituted such as ground chicken, ground turkey, or even ground tofu crumbles or other plant-based crumbles can be used.
Nutrition
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