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–+ servings
savory ground beef pasta

Ground Beef Pasta Salad

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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 large skillet
  • 1 colander
  • 1 large mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 12 ounce pasta shells small
  • 1 tablespoon kosher salt for pasta water
  • 1 pound ground beef lean 90% or leaner
  • 1 teaspoon kosher salt for beef
  • 1/2 teaspoon black pepper ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika optional
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup bell pepper diced any color
  • 1/2 cup black olives sliced
  • 1/2 cup cheddar cheese shredded
  • 1/4 cup parsley fresh chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoon red wine vinegar
  • 2 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper ground

Instructions
 

  • Bring a large pot of water to a boil and season it with 1 tablespoon of kosher salt.
  • Add the pasta shells to the boiling water and cook according to package directions until al dente.
  • While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
  • Add the ground beef to the skillet, breaking it up with a wooden spoon as it browns.
  • Season the beef with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, garlic powder, onion powder, and smoked paprika.
  • Cook the beef until no pink remains and any released liquid has mostly evaporated, then remove from heat and let cool slightly.
  • Drain the cooked pasta in a colander, rinse under cold water until cool, and drain very well.
  • In a large mixing bowl, whisk together mayonnaise, sour cream, red wine vinegar, Dijon mustard, sugar, Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to make the dressing.
  • Add the cooled pasta to the bowl with the dressing and toss until the pasta is evenly coated.
  • Stir in the cooled ground beef and mix gently to distribute it throughout the pasta.
  • Add cherry tomatoes, cucumber, red onion, bell pepper, black olives, cheddar cheese, and parsley to the bowl.
  • Toss everything together until the vegetables and cheese are evenly mixed into the salad.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
  • Toss the salad once more just before serving and add a splash of vinegar or a spoonful of mayo if it seems dry.

Notes

For best results, ensure the pasta and beef are cooled before mixing so the dressing does not thin out or become greasy, and dry the pasta thoroughly after rinsing to keep the salad from becoming watery. You can prepare this dish a day ahead; if making in advance, reserve a few tablespoons of dressing to stir in right before serving to refresh the texture. Vary the vegetables based on what you have (corn, peas, or diced carrots work well), and switch cheeses to your preference, such as mozzarella or pepper jack. Using lean ground beef helps keep the salad lighter, but if you use fattier beef, drain off excess fat before cooling. Serve well-chilled for best flavor and food safety, especially if taking it to picnics or potlucks.
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