Description
This Cheeseburger Pasta Salad is a delicious and hearty vegan dish that combines tender pasta, savory vegan ground beef, and a tangy burger-inspired sauce. Perfect for a quick lunch or a picnic, this salad is loaded with fresh veggies, vegan cheddar shreds, and a flavorful dressing that ties all the ingredients together for a satisfying meal.
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
- 1/4 cup reserved starchy pasta water
Vegetables and Garnishes
- 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 pasta according to the package instructions. Reserve 1/4 cup of the starchy pasta water before draining. Rinse the pasta under cold water to cool, then set aside.
- Cook Vegan Ground Beef: Heat the avocado oil in a sauté pan over medium-high heat. Add the vegan ground beef and season with salt and fresh cracked black pepper. Cook for 6-8 minutes, stirring occasionally, until heated through. Remove from heat and let cool to room temperature.
- Make Burger Sauce: In a small bowl, whisk together vegan mayonnaise, ketchup, sweet pickle relish, white vinegar, mustard, and the reserved starchy pasta water. Taste and adjust seasoning as needed to achieve a creamy and tangy sauce.
- Assemble the Salad: In a large mixing bowl, toss the cooked pasta with three-quarters of the burger sauce until well coated. Add the cooked vegan ground beef, halved cherry tomatoes, chopped dill pickle spears, chopped white onion, and vegan cheddar cheese shreds. Mix gently to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow flavors to meld.
- Serve the Salad: Before serving, add the shredded lettuce and the remaining burger sauce to the pasta mixture. Toss lightly to combine everything evenly. Garnish with extra vegan cheddar cheese shreds, toasted sesame seeds, and fresh minced parsley if desired. Serve chilled or at room temperature.
Notes
- You can use any pasta shape you prefer, but campanelle or elbow macaroni works best to hold the sauce.
- For a gluten-free version, substitute gluten-free pasta and ensure the vegan ground beef is gluten-free.
- If you like a spicier salad, add a dash of hot sauce or some diced jalapeños to the burger sauce.
- Make sure to cool the vegan ground beef before mixing with the sauce to prevent the mayonnaise from breaking down.
- This salad can be made a few hours ahead and refrigerated; just add lettuce last-minute to keep it crisp.
