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Cheeseburger Pasta Salad
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8 ounces uncooked dried elbow macaroni


1 cup mayonnaise

1/2 cup chopped red onion

1/2 cup dill pickle relish

6 tablespoons ketchup

2 tablespoons yellow mustard

1 teaspoon kosher salt

1/2 teaspoon pepper


1 pound lean ground beef (not less than 80% lean), cooked, drained, cooled

8 ounces (2 cups) Land O Lakes® Cheesemakers’ Blend Farmstyle Cut Shredded Cheese

1 cup chopped romaine or iceberg lettuce

1 cup cherry tomatoes, quartered

1/2 cup (5 to 6 slices) crumbled cooked bacon


Pickle slices, as desired

How to make

  1. STEP 1

    Cook macaroni according to package directions for al dente. Drain; rinse with cool water. Set aside.

  2. STEP 2

    Meanwhile, combine add dressing ingredients in large bowl. Stir in cooled macaroni and all salad ingredients.

  3. STEP 3

    Cover bowl; refrigerate at least 1 hour. Garnish with additional crumbled bacon and pickle slices, if desired.

Tip #1

Mayo-based pasta salads are best the day they're made. If you need to make this a day ahead, reserve half of the dressing and leave off the garnish. Before serving, toss the salad with reserved dressing and top with garnish.

Tip #2

Feel free to omit the bacon altogether and use your favorite meat alternative instead of the ground beef to make this a hearty vegetarian offering.

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