Ground Beef Pasta Salad

There’s something about a big bowl of Ground Beef Pasta Salad that just looks like comfort in color—tender pasta spirals glistening with a tangy dressing, juicy browned beef crumbles, pops of red tomatoes, crisp cucumbers, and flecks of fresh herbs.

It’s a hearty, protein-packed pasta salad that eats like a full meal, yet comes together fast enough for a busy weeknight or a quick prep session on Sunday.

This dish is perfect for families, beginners, and meal-preppers who want something satisfying in the fridge, ready to grab cold or warm slightly.

I first leaned on it during a hectic week of back-to-back evening activities—everyone eating at different times.

A big container of this salad meant each person could scoop a bowl, eat, and go without fuss or dishes piling up.

It shines at potlucks, easy entertaining, and packable lunches.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor with seasoned beef, tangy dressing, and fresh veggies
• Doubles easily for potlucks, picnics, or busy weeknight dinners
• Uses simple, affordable ingredients you likely already have on hand
• Serves as a complete meal with protein, carbs, and veggies included
• Preps ahead beautifully, staying creamy and delicious in the fridge

Ingredients

• 12 oz pasta shells, small — choose sturdy shapes that hold dressing well
• 1 Tbsp kosher salt — for seasoning pasta water generously
• 1 lb ground beef, lean (90% or leaner) — leaner keeps salad from feeling greasy
• 1 tsp kosher salt — to season beef as it browns
• 1/2 tsp ground black pepper — adds mild heat to the beef
• 1 tsp garlic powder — gives all-over garlic flavor without chunks
• 1 tsp onion powder — boosts savory depth in the meat
• 1 tsp smoked paprika (optional) — adds subtle smoky warmth
• 1 Tbsp olive oil — helps brown beef evenly and adds flavor
• 1 cup cherry tomatoes, halved — choose firm, sweet tomatoes
• 1 cup cucumber, diced — seed if very watery for best texture
• 1/2 cup red onion, finely chopped — gives sharp crunch and color
• 1/2 cup bell pepper, diced (any color) — use mixed colors for visual appeal
• 1/2 cup black olives, sliced — use pitted olives for quick prep
• 1/2 cup cheddar cheese, shredded — sharp cheddar adds tangy richness
• 1/4 cup fresh parsley, chopped — fresh herbs brighten the salad
• 1/2 cup mayonnaise — forms the creamy base of the dressing
• 1/4 cup sour cream — lightens the mayo and adds tang
• 3 Tbsp red wine vinegar — provides acidity to balance richness
• 2 Tbsp Dijon mustard — adds zing and helps emulsify the dressing
• 1 tsp sugar — gently rounds out the acidity
• 1 tsp Italian seasoning — offers an easy herb blend
• 1/2 tsp kosher salt — seasons the dressing itself
• 1/4 tsp ground black pepper — finishes the dressing’s flavor balance

Step-by-Step Method

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Stir in the pasta shells and cook according to package directions until al dente. Stir occasionally to prevent sticking.

Once cooked, drain in a colander and rinse under cold water until completely cool to stop the cooking.

Brown the Ground Beef

Heat olive oil in a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon.

Season with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Cook until no pink remains and excess liquid has mostly evaporated.

Remove from heat and let the beef cool slightly.

Cool and Dry the Pasta

Shake the colander to remove excess water. Let the pasta sit for a few minutes to drain thoroughly. Toss occasionally to release trapped water from the shells.

Make certain the pasta is fully cool and as dry as possible. This helps the dressing cling better and keeps the salad from becoming watery later.

Whisk the Dressing

In a large mixing bowl, combine mayonnaise, sour cream, red wine vinegar, Dijon mustard, sugar, Italian seasoning, kosher salt, and black pepper. Whisk until smooth and creamy.

Make certain there are no lumps. Taste and adjust vinegar or seasoning if desired. Set the dressing aside while preparing the remaining ingredients.

Coat the Pasta in Dressing

Add the cooled, well-drained pasta shells to the bowl with the dressing. Toss gently but thoroughly until every piece is evenly coated. Make certain no pasta clumps remain.

Coating the pasta first helps the dressing soak in and creates a flavorful base for the rest of the salad ingredients.

Fold in the Ground Beef

Add the cooled ground beef to the dressed pasta. Use a wooden spoon or spatula to fold it in gently. Distribute the meat evenly throughout the bowl so every serving gets some beef.

Avoid overmixing to keep the pasta shells intact and maintain a pleasant texture in the finished salad.

Add the Vegetables and Cheese

Stir in cherry tomatoes, cucumber, red onion, bell pepper, black olives, cheddar cheese, and chopped parsley. Toss gently until all vegetables and cheese are well distributed.

Make certain colorful ingredients are evenly mixed for a balanced look and flavor. Taste and adjust seasoning with extra salt and pepper if needed.

Chill and Refresh Before Serving

Cover the bowl tightly and refrigerate for at least 30 minutes to let flavors meld. Just before serving, toss the salad again.

If it seems a bit dry, add a splash of red wine vinegar or an extra spoonful of mayonnaise. Mix gently to refresh the texture, then serve well-chilled.

Ingredient Swaps

• Use ground turkey or chicken instead of beef for a lighter option; omit cheese or use dairy‑free shreds and swap mayo/sour cream with vegan versions for a dairy‑free salad.
• Elbow macaroni, rotini, or penne can replace pasta shells; any crisp veggies you have (corn, peas, celery, carrots) can stand in for or supplement the listed vegetables.
• Sub apple cider or white wine vinegar for red wine vinegar, and use any mild shredded cheese (mozzarella, Colby Jack, pepper jack) in place of cheddar.

You Must Know

– Flavor Boost: For more punch without extra salt, add 1–2 tablespoons of the red onion finely minced and let it sit in the dressing for 10 minutes before adding pasta; the slight “pickling” sweetens the onion and infuses the whole salad with subtle sharpness.

Serving Tips

• Serve in a large chilled bowl, garnished with extra parsley and shredded cheddar.
• Pair with crusty bread and a simple green salad for a complete meal.
• Offer hot sauce, pickled jalapeños, or extra vinegar on the side for customization.
• Spoon into lettuce cups or halved bell peppers for a lighter, fun presentation.
• Pack in individual containers for easy grab-and-go lunches or picnic portions.

Storage & Make-Ahead

Ground Beef Pasta Salad keeps in the fridge 3–4 days in an airtight container.

Stir before serving and add a spoonful of mayo or splash of vinegar if it thickens.

It’s great made a day ahead.

Freezing isn’t recommended; the pasta and creamy dressing become mushy and separate.

Reheating

Reheat small portions gently in the microwave at 50% power, stirring often.

For larger amounts, warm covered in a low oven, or lightly heat in a skillet over low, adding a splash of water.

Picnics, Potlucks, and BBQs

On sunny days when the grill’s already humming and the table’s filling with favorites, I love setting out this ground beef pasta salad as a hearty, chill-from-the-fridge centerpiece.

The bowl beads with condensation, and when you lift the lid, there’s that cool rush of tangy dressing, smoky beef, and sharp cheddar.

It’s the kind of dish people scoop “just a little” of, then circle back for seconds.

For picnics, potlucks, and BBQs, it solves three problems at once:

1. It travels well – sturdy shells, crisp veggies, and lean beef don’t go soggy fast.
2. It satisfies everyone – feels like both salad and main dish.
3. It holds on a buffet – stays flavorful and comforting as it chills.

Final Thoughts

Give this Ground Beef Pasta Salad a try the next time you need an easy, crowd-pleasing meal—it’s hearty, fresh, and simple to prep ahead.

Feel free to tweak the veggies, cheese, or seasonings to make it perfectly your own.

Frequently Asked Questions

Can I Make This Pasta Salad Gluten-Free, and Which Pasta Shapes Work Best?

Yes, you can; I’d choose sturdy gluten-free rotini or fusilli. They cradle the creamy dressing and juicy vegetables, staying pleasantly chewy, so every chilled, savory bite feels cozy, satisfying, and beautifully textured in your bowl.

Is This Recipe Safe During Pregnancy or for People With Weakened Immune Systems?

Yes, it’s generally safe if you cook the beef fully, chill it quickly, and keep it refrigerated. I’d serve it very cold, creamy and tangy, and avoid leaving that richly scented bowl out long.

How Can I Lower the Sodium Content Without Sacrificing Too Much Flavor?

You can lower sodium by salting pasta water lightly, using half‑salt seasoning in beef, and swapping olives, cheeses, and dressing salt for herbs, lemon, garlic, and smoked paprika—the salad still tastes bright, rich, and comforting.

What Wine or Beverages Pair Well With This Ground Beef Pasta Salad?

I’d pour a chilled Sauvignon Blanc or unoaked Chardonnay; their brightness cuts the richness beautifully. For non‑alcoholic comfort, I’d serve you sparkling water with lemon or an herby iced tea, softly fragrant beside each bite.

Can I Adapt This Recipe for a Large Crowd or Catering Event?

Yes, you can. I’d scale ingredients by servings needed, mix in deep hotel pans, chill well, and toss with extra dressing before serving. Keep it cold on ice; the creamy, savory aromas will still feel homey.