Ingredients
Equipment
Method
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water. Set aside.1 pound Elbow macaroni or rotini pasta
- In a large skillet, cook the ground beef until browned. Drain off any excess grease.1 pound Ground beef
- In a medium bowl, whisk together mayonnaise, ketchup, dill pickle relish, yellow mustard, white vinegar, Worcestershire sauce, garlic powder, and onion powder. Season with salt and black pepper to taste.1 cup Mayonnaise, 1/4 cup Ketchup, 2 tablespoons Dill pickle relish, 1 tablespoon Yellow mustard, 1 tablespoon White vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon Garlic powder, 1/4 teaspoon Onion powder, Salt and black pepper
- In a large mixing bowl, combine the cooked pasta, browned ground beef, shredded cheddar cheese, diced dill pickles, finely chopped yellow onion, and chopped fresh parsley.1 pound Elbow macaroni or rotini pasta, 1 pound Ground beef, 1 cup Shredded cheddar cheese, 1 cup Diced dill pickles, 1/2 cup Finely chopped yellow onion, 1/2 cup Chopped fresh parsley
- Pour about two-thirds of the prepared dressing over the ingredients and toss gently to coat evenly.
- Cover and refrigerate for at least 30 minutes. Before serving, toss again and add more dressing if needed. Garnish with extra parsley or pickles if desired.
Notes
This pasta salad is best served chilled.
