Big Mac Pasta Salad
This Big Mac Pasta Salad transforms your favorite burger into a refreshing pasta dish. Every bite delivers tangy sauce, savory beef, crispy vegetables, and creamy cheese—perfect for potlucks and BBQs.
Ingredients
Pasta & Beef
- 16 oz rotini pasta box
- 1 lb ground beef 80/20 blend
- 1/2 tsp garlic powder for beef
Vegetables & Cheese
- 2 cups cheddar cheese diced, sharp cheddar recommended
- 2 cups cherry tomatoes halved
- 1 1/2 cups dill pickles diced
- 1/2 cup red onions diced
- 2 cups lettuce shredded, iceberg or romaine
Big Mac Dressing
- 1 cup mayonnaise
- 1/4 cup sweet pickle relish
- 1 1/2 tbsp yellow mustard
- 1/2 tsp apple cider vinegar
- 1 tsp paprika
- 1/2 tsp garlic powder for dressing
- 1/2 tsp onion powder
Instructions
- Fill a large pot with water and salt generously. Bring to a rolling boil. Add rotini pasta and cook for 8-9 minutes until al dente. Drain in a colander and rinse under cold water to stop cooking. Shake well to remove excess water and let cool completely.
- Heat a large skillet over medium heat. Add ground beef and break into small crumbles with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until no pink remains. Drain off grease. Return beef to skillet, sprinkle with 1/2 tsp garlic powder, and stir to combine. Let cool.
- In a small bowl, whisk together mayonnaise, sweet pickle relish, yellow mustard, apple cider vinegar, paprika, garlic powder, and onion powder until completely smooth, about 30 seconds. Taste and adjust seasoning as desired.
- In your largest serving bowl, combine cooled pasta, seasoned beef, diced cheddar cheese, halved cherry tomatoes, diced pickles, diced red onions, and shredded lettuce.
- Pour dressing over the pasta mixture. Use a large spoon or salad tongs to gently toss, lifting from the bottom and folding over the top for about 1 minute, until everything is evenly coated.
- Serve immediately or refrigerate for at least 1 hour to let flavors meld. Stir again before serving and adjust seasoning if needed.
Notes
Storage: Store in an airtight container in the refrigerator for 3-5 days. Keep some lettuce separate if making ahead to prevent wilting.
Make-Ahead: Prepare dressing, cook beef, cook pasta, and prep vegetables the day before. Store separately and combine on serving day.
Substitutions: Use ground turkey for lighter option. Swap half the mayo with Greek yogurt. Any short pasta (penne, fusilli) works well.
Tips: Always rinse pasta under cold water to remove starch. Use block cheddar and dice yourself for better texture. Reserve 1/4 cup dressing to refresh leftovers.