Big Mac Pasta Salad with Ground Beef
This Big Mac Pasta Salad combines all the iconic flavors of a classic fast-food burger—tangy-sweet special sauce, seasoned ground beef, crunchy lettuce, and pickles—with tender macaroni for a cold, creamy, and incredibly satisfying pasta salad. It comes together in under 30 minutes and is the perfect side dish for summer barbecues, potlucks, or a fun weeknight dinner that will have everyone asking for the recipe.
Equipment
- Large pot
- Colander
- Large skillet
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Knife
- Cutting board
- Plastic Wrap
Ingredients
- 1 lb elbow macaroni or cavatappi
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded iceberg lettuce
- ½ cup dill pickle slices, chopped
- 1 cup shredded sharp cheddar cheese
- ½ cup finely diced white onion
- 1 cup mayonnaise
- ¼ cup sweet pickle relish
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of salt
- Pinch of sugar
Instructions
- Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Shake off excess water and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat and set aside to cool slightly.
- In a medium bowl, whisk together the mayonnaise, sweet pickle relish, yellow mustard, white vinegar, paprika, garlic powder, onion powder, and a pinch of salt and sugar until smooth. Cover and refrigerate until ready to use.
- In a very large mixing bowl, combine the cooled pasta, cooked ground beef, shredded lettuce, chopped pickles, shredded cheddar cheese, and diced onion.
- Pour the special sauce over the pasta mixture. Use a large spatula to gently fold everything together until every piece of pasta and beef is evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the salad to chill. Serve cold.
Notes
For best texture, cook the pasta to al dente and rinse it with cold water to prevent a gummy salad. If making ahead, keep the lettuce separate and add it just before serving to avoid sogginess. For a lighter version, substitute ground turkey or chicken for the beef. For a spicy kick, stir 1 tablespoon of sriracha into the special sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.