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High Protein Cheeseburger Ranch Pasta Salad - A Hearty, Crowd-Pleasing Favorite

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 ounces rotini, cavatappi, or shells (high-protein or whole-wheat if you like).
  • Ground meat: 1 pound lean ground beef (90/10) or ground turkey.
  • Seasoning for meat: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika.
  • Cheese: 1 to 1 1/2 cups shredded sharp cheddar or small cheddar cubes.
  • Tomatoes: 1 1/2 cups cherry tomatoes, halved (or diced Roma).
  • Red onion: 1/2 small, finely diced.
  • Dill pickles: 3/4 cup chopped (plus 2 tablespoons pickle brine for dressing).
  • Lettuce (optional for crunch): 1 to 2 cups finely chopped romaine (add just before serving).
  • For the dressing: 3/4 cup plain Greek yogurt (2% or 5%).
  • 1/2 cup light mayonnaise.
  • 1 packet (1 ounce) ranch seasoning mix, or 3 tablespoons homemade ranch seasoning.
  • 1 tablespoon yellow mustard.
  • 1 tablespoon ketchup (or sugar-free ketchup to taste).
  • 2 tablespoons dill pickle brine.
  • 1 to 3 tablespoons milk or water, to thin as needed.
  • Salt and pepper to taste.
  • Optional add-ins: Cooked crumbled turkey bacon, sliced scallions, chopped jalapeños, or a splash of hot sauce.

Method
 

  1. Cook the pasta: Boil in salted water until just al dente. Drain and rinse under cold water to cool. Toss with a teaspoon of olive oil to prevent sticking and set aside.
  2. Brown the meat: In a large skillet over medium-high heat, cook the ground beef or turkey, breaking it up as it browns. Sprinkle on the salt, pepper, onion powder, garlic powder, and smoked paprika. Cook until no pink remains and any liquid has evaporated. Let it cool to room temperature.
  3. Mix the dressing: In a bowl, whisk together Greek yogurt, light mayo, ranch seasoning, mustard, ketchup, and pickle brine. Add 1 to 3 tablespoons milk or water until it’s creamy but pourable. Taste and adjust salt and pepper. You want tangy, savory, and lightly sweet.
  4. Prep the veggies and cheese: Halve the tomatoes, dice the red onion, chop the pickles, and cube or shred the cheddar.
  5. Combine: In a big mixing bowl, add the cooled pasta, seasoned meat, tomatoes, onion, pickles, and cheese. Pour on about two-thirds of the dressing and toss until everything is coated.
  6. Adjust and chill: Add more dressing if needed. Cover and refrigerate for at least 30 to 60 minutes to let flavors develop. If adding lettuce, wait until just before serving.
  7. Final touch: Taste after chilling and refresh with a splash of milk or water if the pasta absorbed the dressing. Add extra ranch mix, salt, or pepper if needed. Fold in chopped romaine, if using.
  8. Serve: Garnish with extra pickles, a sprinkle of cheddar, and cracked black pepper. It’s great as a main or a hearty side.