If you’re in search of a refreshing, hearty dish that captures the essence of a tropical getaway, look no further than this Tropical Twist Pasta Salad. Inspired by casual island vibes, this vibrant pasta salad combines tangy pickles, zesty tomatoes, and rich cheddar cheese with savory ground beef and a creamy, flavorful dressing. Whether you’re hosting a backyard BBQ or just looking for a satisfying meal for a busy weeknight, this pasta salad offers the perfect balance of texture and taste. Easy to prepare and packed with layers of flavor, it’s a crowd-pleaser that will transport your taste buds straight to the tropics!
Ingredients:
- 12 oz Rotini pasta (or substitute with bowtie, macaroni, or whole wheat pasta)
- 2 tablespoons olive oil
- 1 sweet yellow onion, diced (for sautéing)
- 2 cloves garlic, minced (or use jarred garlic)
- Salt and pepper to taste
- 1 lb ground beef (or substitute with ground pork)
- 1 pint cherry tomatoes, halved
- 1 small red onion, diced (for crunch)
- ½ cup zesty dill pickles, diced (or use cucumbers or relish)
- 1 cup lettuce, shredded (optional; substitute with spinach if preferred)
- 1 cup cheddar cheese, shredded or cubed
- 2 tablespoons ketchup (for the dressing)
- ½ cup mayonnaise (Duke’s Mayo recommended)
- Optional: crispy, crumbled bacon (for added taste)
Instructions:
- Cook the Pasta:
- Boil the pasta according to the package instructions until al dente.
- Strain, rinse under cold water, and lightly coat with olive oil to keep from sticking.
- Set aside to cool.
- Sauté the Onion and Garlic:
- Heat the olive oil in a pan over medium heat.
- Sauté the sweet yellow onion until softened and translucent, about 4-5 minutes.
- Incorporate the chopped garlic and sauté for another minute until it becomes aromatic.
- Remove from heat.
- Brown the Ground Beef:
- In the same pan, add the ground beef (or pork) and cook until browned and fully cooked, breaking it up as it cooks.
- Season with salt and pepper to taste.
- Once done, drain any excess grease and allow it to cool.
- Prepare the Dressing:
- In a small bowl, whisk together the mayonnaise and ketchup until well combined.
- If necessary, season with salt and pepper to taste.
- Assemble the Salad:
- In a large bowl, combine the cooled pasta, cooked ground beef, sautéed onions and garlic, halved cherry tomatoes, diced red onion, pickles (or cucumber), shredded lettuce, and cheddar cheese.
- Pour the prepared dressing over the salad and gently toss until everything is evenly coated.
- Optional Toppings:
- If desired, sprinkle cooked and crumbled bacon on top of the salad for an extra burst of flavor and texture.
- Chill and Serve:
- For best results, refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- If using lettuce or spinach, add it right before serving to maintain its crispness.
Conclusion:
This Tropical Twist Pasta Salad combines the satisfying heartiness of ground beef, fresh veggies, and cheesy goodness with a creamy, tangy dressing that’s sure to become a favorite at any gathering. Whether enjoyed on its own or as a side dish, this versatile salad adds a tropical flair to any meal. Perfect for potlucks, family dinners, or summer picnics, it’s both easy to make and utterly delicious!
Tropical Twist Pasta Salad: A Flavorful Fusion
A refreshing and hearty pasta salad with groundbeef, crunchy veggies, and a tangy, creamy dressing, perfect for atropical-inspired meal.
Ingredients
- 12 oz Rotini pasta or substitute with bowtie, macaroni, or whole wheat pasta
- 2 tablespoons olive oil
- 1 sweet yellow onion diced (for sautéing)
- 2 cloves garlic minced (or use jarred garlic)
- Salt and pepper to taste
- 1 lb ground beef or substitute with ground pork
- 1 pint cherry tomatoes halved
- 1 small red onion diced (for crunch)
- ½ cup zesty dill pickles diced (or use cucumbers or relish)
- 1 cup lettuce shredded (optional; substitute with spinach if preferred)
- 1 cup cheddar cheese shredded or cubed
- 2 tablespoons ketchup for the dressing
- ½ cup mayonnaise Duke’s Mayo recommended
- Optional: crispy crumbled bacon (for added taste)
Instructions
Cook the Pasta:
- Boil the pasta according to the package instructions until al dente.
- Strain, rinse under cold water, and lightly coat with olive oil to keep from sticking.
- Set aside to cool.
Sauté the Onion and Garlic:
- Heat the olive oil in a pan over medium heat.
- Sauté the sweet yellow onion until softened and translucent, about 4-5 minutes.
- Incorporate the chopped garlic and sauté for another minute until it becomes aromatic.
- Remove from heat.
Brown the Ground Beef:
- In the same pan, add the ground beef (or pork) and cook until browned and fully cooked, breaking it up as it cooks.
- Season with salt and pepper to taste.
- Once done, drain any excess grease and allow it to cool.
Prepare the Dressing:
- In a small bowl, whisk together the mayonnaise and ketchup until well combined.
- If necessary, season with salt and pepper to taste.
Assemble the Salad:
- In a large bowl, combine the cooled pasta, cooked ground beef, sautéed onions and garlic, halved cherry tomatoes, diced red onion, pickles (or cucumber), shredded lettuce, and cheddar cheese.
- Pour the prepared dressing over the salad and gently toss until everything is evenly coated.
Optional Toppings:
- If desired, sprinkle cooked and crumbled bacon on top of the salad for an extra burst of flavor and texture.
Chill and Serve:
- For best results, refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- If using lettuce or spinach, add it right before serving to maintain its crispness.