Bring the wild taste of elk burgers to your plate with a fun pasta salad twist that will leave everyone wanting more!

1

Start by cooking the pasta. Boil a large pot of salted water, add 8 ounces of pasta, and cook according to package instructions, usually about 9-11 minutes, until al dente. Drain and rinse under cold water to cool.

2

While the pasta cooks, heat a skillet over medium heat. Add 1 pound of elk burger, breaking it apart with a spatula. Season with 1 teaspoon of salt and 1 teaspoon of pepper. Cook for about 10 minutes until browned and cooked through, reaching a minimum internal temperature of 160°F.

3

Once the elk burger is cooked, remove it from the heat and let it cool for a few minutes.

4

In a large bowl, combine 2 cups of fresh spinach, 1 cup of halved cherry tomatoes, and 1 chopped cucumber.

5

In a separate small bowl, whisk together 3 tablespoon of olive oil and 2 tablespoon of balsamic vinegar to make the dressing.

6

Add the cooled pasta and elk burger to the veggie mix and pour the dressing over it. Toss until well combined.

7

Crumble 4 ounces of feta cheese over the top and gently mix in.

8

Serve immediately or refrigerate for 15 minutes for flavors to meld.

4

• Add roasted red peppers for extra flavor.
• Incorporate fresh herbs such as basil or parsley to elevate taste.
• Top with crunchy pumpkin seeds for added texture.

• Make sure to season your elk burger well to enhance its flavor.
• Allow the pasta to cool before mixing to prevent wilting the greens.
• Use a variety of colorful vegetables for a visually appealing dish.

• fat: 20 grams
• fiber: 5 grams
• protein: 25 grams
• calories: 450
• carbohydrates: 50 grams

This dish is a great source of protein and fiber while being packed with vitamins from fresh vegetables. It promotes a balanced meal without overwhelming calories.

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