Description
This Cheeseburger Pasta Salad is a delicious vegan twist on the classic cheeseburger, featuring vegan ground beef, tender pasta, and a creamy, tangy burger sauce. Perfectly balanced with fresh veggies like cherry tomatoes, pickles, and shredded lettuce, this cold pasta salad is ideal for a quick lunch or a crowd-pleasing picnic dish.
Ingredients
Scale
Pasta and 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
Sauce
- 1 cup vegan mayonnaise
- 1/2 cup ketchup
- 6 tablespoons sweet pickle relish
- 2 tablespoons white vinegar
- 2 tablespoons mustard
Vegetables and 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
Garnish
- 1/4 cup toasted sesame seeds
- Fresh minced parsley (optional)
Instructions
- Cook pasta: Boil the noodles according to the package directions until al dente. Reserve 1/4 cup of the starchy pasta water before draining. Then rinse the pasta with cold water to stop cooking and set aside.
- Cook vegan ground beef: Heat avocado oil in a sauté pan over medium-high heat. Add the vegan ground beef, season with salt and pepper, and cook for 6-8 minutes, stirring occasionally until heated through. Remove from heat and let cool at room temperature.
- Make burger sauce: In a small bowl, whisk together vegan mayonnaise, ketchup, sweet pickle relish, white vinegar, mustard, and the reserved pasta water. Adjust seasonings to taste for balance of tang and sweetness.
- Assemble salad: In a large bowl, toss the cooked pasta noodles with 3/4 of the prepared burger sauce. Add the cooled vegan ground beef, halved cherry tomatoes, chopped pickles, chopped onion, and vegan cheddar cheese. Toss everything together until well combined. Refrigerate the salad for at least 30 minutes or up to 2 hours to let flavors meld.
- Serve: Just before serving, add the shredded lettuce and the remaining burger sauce to the pasta salad. Toss to mix gently. Garnish with extra vegan cheddar cheese shreds, toasted sesame seeds, and fresh minced parsley if desired.
Notes
- Reserve a little pasta water to loosen the sauce and help it coat the noodles evenly.
- Use vegan ground beef alternatives for a plant-based protein option.
- Refrigerate the salad before serving to enhance the flavors and keep it fresh.
- Feel free to swap vegetables or add your favorite garnishes like chopped pickled jalapeños for a spicy kick.
- To toast sesame seeds, heat them in a dry skillet over medium heat until golden and fragrant, stirring frequently to avoid burning.
