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Big Mac Pasta Salad

A delicious mashup of a classic cheeseburger and creamy pasta salad, featuring seasoned ground beef, cheddar cheese, pickles, and a homemade special sauce.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner, Lunch, Side Dish
Cuisine: American, Summer
Calories: 450

Ingredients
  

Salad Base
  • 16 oz rotini pasta uncooked
  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 2 cups iceberg lettuce shredded
  • 1 cup cheddar cheese cubed
  • 1 cup tomatoes diced
  • 0.5 cup red onion finely diced
  • 0.5 cup dill pickles sliced or chopped
  • 1 tbsp sesame seeds toasted
Special Sauce Dressing
  • 1 cup mayonnaise
  • 0.25 cup sour cream or Greek yogurt
  • 3 tbsp sweet pickle relish
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp sugar optional

Equipment

  • Large Pot
  • Large Skillet
  • Mixing bowls
  • Colander

Method
 

  1. 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.
  2. While pasta cooks, heat olive oil in a skillet over medium-high heat. Add ground beef, salt, pepper, and garlic powder.
  3. Cook beef until browned and cooked through, breaking it into crumbles. Drain excess fat and set aside to cool slightly.
  4. In a medium bowl, whisk together mayonnaise, sour cream, relish, mustard, vinegar, paprika, onion powder, and sugar until smooth.
  5. In a large bowl, combine the cooled pasta, ground beef, cheese, tomatoes, onion, and pickles.
  6. Pour the dressing over the salad and toss to coat evenly.
  7. Gently fold in the shredded lettuce just before serving to keep it crisp.
  8. 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.