Summer Pasta Salad with Ground Beef
1 hour serves 6-8
Summer Pasta Salad with Ground Beef
Chill, toss, and let the flavors mingle—this summer pasta salad is party-ready. This hearty salad is even better after it hangs out in the fridge, letting all those bright, herby flavors mingle. Pro tip: use a mini food processor to get your onions, carrots, and celery into perfectly tiny bits.
Ingredients:
- 1-16 ounce package Pre 92% lean ground beef
- 1-16 ounce box small elbow pasta
- 1 small sweet onion, very finely diced, about 1/4 cup
- 1 cup carrots, very finely diced
- 1 cup celery, very finely diced
- 1/2 cup seasoned rice vinegar
- 1 teaspoon celery salt
- 1/2 teaspoon celery seed
- 1/4 teaspoon fresh black pepper
- 1 1/2 teaspoon dried dill
- 1/3 cup finely diced pimentos, drained and blotted on paper towel
- 2 tablespoons sugar
- 1 1/2 cup mayonnaise
- Remove ground beef from package and blot dry with paper towel. Heat a pan over medium high heat and add a drizzle of cooking oil. Add beef, season with salt, and brown, until cooked through, about 7 to 8 minutes. Set aside.
- Heat pasta water in a large pot and bring to a boil. In a large bowl, mix onions, carrots, and celery. Mix and add vinegar, stir to combine. Add celery salt, celery seed, pepper, dill, pimentos, and mayonnaise, whisk until blended. Set aside while you cook the pasta.
- Add elbow pasta to boiling water and cook, according to package directions, about 7 minutes. Drain and let cool for about 5 minutes. Add cooked pasta to the vegetables and dressing, about 1/3 at a time, mixing to coat the pasta with the dressing. After all of the pasta is mixed with the dressing, add the cooked ground beef and stir to combine. Cover and refrigerate, at least 1 hour before serving and up to 24 hours. Stir occasionally and toss again before serving.
Amount per 100g
-
219g
1 serving
-
315kcal
Calories
-
16.74g
Protein
-
407mg
Sodium
-
4.1g
Fiber
-
17.67g
Fat
-
22.37g
Carbohydrates
-
3.81g
Sugar
Nutrition is approximate.