Description
This Big Mac Pasta Salad takes everything you love about the iconic burger and transforms it into a creamy, crunchy, and satisfying pasta salad. Perfect for potlucks, summer BBQs, or an easy weeknight dinner.
Ingredients
Scale
- 3 cups elbow macaroni pasta (dry)
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- 2 cups chopped iceberg lettuce
- 1/2 cup diced dill pickles
- 1/4 cup thinly sliced red onion
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, then drain and rinse under cold water. Set aside.
- In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess fat and allow to cool slightly.
- In a small bowl, whisk together the mayonnaise, ketchup, mustard, white vinegar, garlic powder, onion powder, and paprika to make the dressing.
- In a large mixing bowl, combine the cooled pasta, ground beef, shredded cheddar cheese, diced pickles, and red onion.
- Pour the dressing over the mixture and toss until everything is well coated.
- Refrigerate the salad for at least 1 hour to allow flavors to meld.
- Just before serving, fold in the chopped lettuce and sprinkle with sesame seeds if using.
- Serve chilled and enjoy!
Notes
- For best texture, wait to add lettuce until right before serving.
- You can prepare the dressing and base ingredients a day ahead.
- Adjust pickles and onions to your flavor preference.
Nutrition
- Serving Size: 1 cup
- Calories: 490
- Sugar: 3g
- Sodium: 430mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
Keywords: big mac pasta salad, burger pasta salad, creamy pasta salad, BBQ side, summer salad