High Protein Cheeseburger Pasta Salad takes everything you love about a classic cheeseburger and turns it into a chilled pasta salad you can eat by the bowlful.
Lean ground beef, shredded cheddar, chopped dill pickles, tomatoes, red onion, and rotini show up in every bite, all tossed in a creamy dressing made from Greek yogurt, ketchup, mustard, pickle juice, and Worcestershire sauce.
This one’s hearty enough to serve as the main event, not just a side. Each 1½-cup serving packs 25 grams of protein, so it’ll actually keep you full through lunch or dinner.
It’s also great for meal prep, packed lunches, picnics, cookouts, or potlucks. Basically anywhere you need something that travels well and doesn’t need reheating.
You’ll need a large skillet to cook the beef and a big mixing bowl to bring the salad together. A wire whisk makes quick work of getting that dressing smooth.
Next time you’re craving cheeseburger flavor but don’t feel like firing up the grill or dealing with buns, this is the move. Portion it into covered containers ahead of time so lunch is grab and go all week.
Why You’ll Love This High Protein Cheeseburger Pasta Salad
25 Grams of Protein
Each serving has 25 grams of protein from lean ground beef, Greek yogurt, pasta, and cheddar cheese.
Cheeseburger Ingredients
Ground beef, cheddar, tomatoes, dill pickles, ketchup, mustard, and Worcestershire sauce give the salad a familiar cheeseburger taste.
Meal Prep Friendly
The salad needs time to chill, which makes it useful for preparing ahead. Divide it into covered containers for lunches during the week.
Served Cold
This pasta salad can be served directly from the refrigerator. It is useful for warm-weather dinners, packed lunches, picnics, and cookouts.
Full Main Course
The beef, pasta, cheese, and vegetables make this filling enough to serve as a complete meal.
Ingredient Substitutions
Pasta
Replace the rotini with bow tie pasta, penne, small shells, or elbow macaroni. Choose a shape with ridges or curves that can hold the dressing.
Ground Beef
Use lean ground turkey or ground chicken in place of the ground beef. Season and cook it using the same method.
Cheddar Cheese
Replace the reduced-fat cheddar with Colby Jack, Monterey Jack, or another shredded cheese that you enjoy with burgers.
Red Onion
Use finely chopped yellow onion, green onion, or shallot if you do not have red onion.
Greek Yogurt
Replace the nonfat Greek yogurt with low-fat Greek yogurt. Plain regular yogurt may also be used, but the dressing will be thinner.
Yellow Mustard
Dijon mustard can replace yellow mustard. It will give the dressing a sharper taste.
Fresh Tomatoes
Use chopped Roma tomatoes instead of halved tomatoes. Remove some of the seeds and liquid before adding them to prevent a watery salad.
Fresh Parsley
Replace the parsley with chopped chives or omit it.
Worcestershire Sauce
Use soy sauce in place of Worcestershire sauce. Start with ½ teaspoon, then add more if needed.
Dill Pickle Juice
Use white vinegar or apple cider vinegar if pickle juice is not available. The dressing will have less pickle flavor.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
High Protein Cheeseburger Pasta Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 8 ounces rotini pasta
- 1 pound 93% lean ground beef
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup tomatoes halved
- ¾ cup dill pickles chopped
- ½ cup red onion finely chopped
- ½ cup reduced-fat cheddar cheese shredded
- 2 tablespoon chopped fresh parsley
For the Dressing:
- ½ cup plain nonfat greek yogurt
- 1 tablespoon light Mayonnaise
- 3 tablespoon ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon dill pickle juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Cook the rotini pasta according to the package directions. Drain the pasta in a colander. Rinse the pasta under cold water. Drain the pasta well.
- Place a large skillet over medium heat. Add the ground beef to the skillet. Cook for 7 to 9 minutes, breaking the beef apart as it cooks.
- Drain any extra grease from the skillet.
- Add the garlic powder, onion powder, salt, and black pepper. Stir until the beef is evenly seasoned.
- Remove the skillet from the heat. Cool the beef for 10 minutes.
- In a small mixing bowl, add the Greek yogurt, mayonnaise, ketchup, mustard, pickle juice, Worcestershire sauce, smoked paprika, garlic powder, and onion powder. Using a wire whisk, mix until smooth.
- In a large mixing bowl, add the pasta, beef, tomatoes, pickles, red onion, cheddar cheese, and parsley.
- Pour the dressing over the pasta mixture. Stir until all of the ingredients are coated.
- Cover the bowl. Refrigerate for at least 1 hour.
- Stir before serving.
Notes
Tips and Tricks
Cool the beef before mixing – Warm beef can soften the vegetables and melt the cheese. Let it cool before adding it to the pasta. Save a little dressing – The pasta may absorb some dressing while it chills. Reserve a small amount and stir it into the salad before serving if needed. Check the texture after chilling – Add 1 tablespoon of pickle juice or water if the dressing becomes thicker than you prefer.Storing
Store in the Refrigerator – Place the pasta salad in a covered container and refrigerate for up to 3 days. Stir Before Serving – The dressing may settle or absorb into the pasta during storage. Stir the salad before serving.Nutrition
Shop My Kitchen Favorites
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like
