Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain and rinse with cold water.
- While pasta cooks, heat olive oil in a skillet over medium-high heat. Add ground beef, salt, pepper, and garlic powder.
- Cook beef until browned and cooked through, breaking it into crumbles. Drain excess fat and set aside to cool slightly.
- In a medium bowl, whisk together mayonnaise, sour cream, relish, mustard, vinegar, paprika, onion powder, and sugar until smooth.
- In a large bowl, combine the cooled pasta, ground beef, cheese, tomatoes, onion, and pickles.
- Pour the dressing over the salad and toss to coat evenly.
- Gently fold in the shredded lettuce just before serving to keep it crisp.
- Sprinkle sesame seeds over the top and serve immediately or chill for 1 hour.
Notes
Store leftovers in an airtight container for up to 3 days. Add a splash of pickle juice if the salad seems dry the next day.