Texas Voodoo Ranch Smash Burger Pasta Salad
A bold pasta salad combining smoky smash burger beef with rotini pasta, cheddar, pickles, herbs, and a zesty Voodoo Ranch dressing. Flavors meld beautifully after chilling, making it a hearty main dish or crowd-pleasing side.
Servings: 6 servings
Calories: 620kcal
Ingredients
- 12 oz rotini or elbow pasta
- 1 lb ground beef
- 1 tablespoon butter or oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon A1 steak sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese
- 3/4 cup diced dill pickles
- 1/2 cup diced red onion
- 1/2 cup diced tomatoes (optional)
- 1/4 cup sliced green onions
- 1/4 cup chopped parsley or cilantro
Instructions
- Cook the pasta: Bring salted water to a boil. Add rotini and cook 8-10 minutes. Drain, rinse to cool, and set aside.
- Prepare the beef: Heat butter/oil in a skillet over medium-high. Press ground beef into a thin patty. Cook undisturbed 3-4 minutes.
- Season and finish beef: Break the browned beef into pieces. Add Worcestershire, A1 steak sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook until beef is fully browned. Add shredded cheddar, stirring until melted.
- Add pickles and aromatics: Mix in dill pickles, red onion, tomatoes (if using), green onions, and herbs. Toss gently.
- Chill and serve: Cover and refrigerate 30 minutes. Toss with prepared Voodoo Ranch dressing just before serving.
- Garnish and serve: Spoon onto chilled serving platter and serve immediately.
Notes
Chill dressing separately if making in advance to avoid greasiness.
Omit tomatoes for a lower-sugar option.
Use sharp cheddar for stronger flavor. Substitute jalapeño pickles if available.
Omit tomatoes for a lower-sugar option.
Use sharp cheddar for stronger flavor. Substitute jalapeño pickles if available.