Ingredients
Scale
For the Pasta Salad:
- 1 pound rotini or medium shell pasta
- 1 pound ground beef (80/20 works best)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 2 cups sharp cheddar cheese, cubed (about 8 ounces)
- 1½ cups dill pickles, chopped
- 1½ cups cherry tomatoes, halved
- ½ cup red onion, finely diced
- ¼ cup fresh parsley, chopped (optional)
For the Dressing:
- 1 cup mayonnaise
- ½ cup ketchup
- ¼ cup sweet pickle relish
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and rinse under cold water to stop the cooking. Set aside to cool completely.
- While the pasta cooks, brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks. This should take about 6-8 minutes.
- Once the beef is cooked through, drain any excess fat. Season with Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Stir well and let it cool to room temperature.
- In a small bowl, whisk together all the dressing ingredients until smooth. Taste and adjust seasoning—you want it tangy with a hint of sweetness.
- In a large mixing bowl, combine the cooled pasta, seasoned ground beef, cheddar cheese cubes, chopped pickles, cherry tomatoes, and red onion.
- Pour the dressing over everything and toss until well coated. Make sure the dressing gets into all the pasta spirals.
- Cover and refrigerate for at least 1 hour before serving. This gives the flavors time to come together and the pasta time to absorb the dressing.
- Before serving, give it a good stir and taste. Add more salt, pepper, or a splash of vinegar if needed. Garnish with fresh parsley if you’re using it.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. You may need to stir in a tablespoon or two of milk or mayo before serving if the pasta absorbs too much dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
