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Big Mac Pasta Salad Recipe

5 from 105 reviews

This Big Mac Pasta Salad is a delicious twist on the classic Big Mac burger, combining hearty ground beef, tender pasta, sharp cheddar cheese, tangy pickles, crisp lettuce, and a creamy special sauce. Perfect for potlucks, picnics, or a quick weeknight meal, this salad offers all the flavors of a Big Mac in a refreshing and easy-to-make pasta salad.

Ingredients

Scale

Pasta

  • 8 ounces elbow macaroni or small pasta

Beef

  • 1 pound ground beef

Cheese and Vegetables

  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup diced pickles
  • 1 cup shredded iceberg lettuce

Special Sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon mustard
  • 1 teaspoon white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta.
  2. Cook the ground beef: In a skillet over medium heat, brown the ground beef until fully cooked and no longer pink, breaking it apart with a spoon as it cooks. Drain excess fat from the beef.
  3. Prepare the special sauce: In a small bowl, combine mayonnaise, ketchup, mustard, white vinegar, sugar, onion powder, and garlic powder. Mix well until smooth and creamy.
  4. Combine ingredients: In a large bowl, mix the cooked pasta, ground beef, shredded cheddar cheese, diced pickles, shredded lettuce, and the special sauce. Toss everything together until evenly coated.
  5. Chill and serve: Refrigerate the pasta salad for at least 30 minutes to allow flavors to meld. Serve chilled as a refreshing and flavorful salad.

Notes

  • Use diced dill pickles for authentic Big Mac flavor.
  • You can substitute ground turkey or chicken for a leaner option.
  • The special sauce ingredients can be adjusted to taste for more sweetness or tanginess.
  • Make sure to cool the pasta completely before mixing to avoid wilting the lettuce.
  • This salad keeps well refrigerated for up to 2 days.

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