Beef | Recipes | Salads | Side Dishes
Big Mac Pasta Salad
Big Mac Pasta Salad is packed with seasoned ground beef, crisp lettuce, pickles, cheese, and a tangy “special sauce” dressing. It’s everything you love about the iconic Big Mac burger tossed with pasta for a fun and filling twist. If you are craving all the flavors of a Big Mac but want something cool, creamy, and perfect for potlucks or summer cookouts? Then this recipe is for you.
If you’re a fan of creative twists on classic comfort food, be sure to check out my Big Mac Salad, Smashed Potato Salad, and Elote Pasta Salad—they are big hits with readers and perfect for busy weeknights or gatherings! If you love Big Macs, Big Mac Smash Burgers are another big hit you’ll want to try.
Ingredients for Big Mac Pasta Salad
- 1 pound ground beef
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 12 ounces of rotini pasta
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons dill pickle juice
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 cup chopped dill pickles
- 1 cup shredded cheddar cheese
- 2 cups shredded iceberg lettuce (added just before serving)
- 1 cup French fried onions (added just before serving)
Big Mac Pasta Salad Recipe
- Cook the ground beef in a skillet over medium heat until browned, about 8-10 minutes. Season with half of the salt and half of the black pepper. Drain excess grease and set the beef aside to cool.
- Cook the rotini pasta according to the package instructions. Drain, rinse with cold water, and set aside to cool.
- To make the dressing, whisk together the mayonnaise, ketchup, yellow mustard, pickle juice, onion powder, garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Stir in the chopped dill pickles and set aside.
- In a large mixing bowl, combine the pasta, ground beef, and shredded cheddar cheese. Mix until evenly distributed.
- Pour the prepared dressing over the pasta mixture and toss until everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for 1-2 hours to chill and allow the flavors to meld.
- Just before serving, mix in the shredded iceberg lettuce and French-fried onions. Give it all a quick stir, serve, and enjoy!
Tips & Tricks
- Cool it down completely: Be sure both the ground beef and pasta are fully cooled before mixing them with the dressing. This prevents the lettuce from wilting and the sauce from separating.
- Use short pasta shapes: Rotini works great, but other short pasta like shells or bowties also hold the dressing well and keep each bite flavorful.
- Make it ahead: Prep the salad (minus the lettuce and onions) up to a day in advance. Stir in the crunchy toppings just before serving to keep them crisp.
- Add more toppings: Want it extra loaded? Try tossing in chopped tomatoes, shredded pickles, or even bacon crumbles for a fun twist.
- Keep the lettuce fresh: If serving buffet-style or outdoors, keep the shredded lettuce and French fried onions separate until just before eating to maintain texture.
- Make it lighter: Swap the ground beef for lean turkey or use Greek yogurt in place of part of the mayo for a lighter option without sacrificing flavor.
FAQs for Big Mac Pasta Salad
Big Mac Pasta Salad
Yield:
8
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
10 minutes
Craving all the flavors of a Big Mac but want something cool, creamy, and perfect for potlucks or summer cookouts? This Big Mac Pasta Salad has you covered! Packed with seasoned ground beef, crisp lettuce, pickles, cheese, and a tangy "special sauce" dressing, it’s everything you love about the iconic burger—tossed with pasta for a fun and filling twist.
Ingredients
- 1 pound ground beef
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 12 ounces of rotini pasta
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons dill pickle juice
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 cup chopped dill pickles
- 1 cup shredded cheddar cheese
- 2 cups shredded iceberg lettuce (added just before serving)
- 1 cup French fried onions (added just before serving)
Instructions
- Cook the ground beef in a skillet over medium heat until browned, about 8-10 minutes. Season with half of the salt and half of the black pepper. Drain excess grease and set the beef aside to cool.
- Cook the rotini pasta according to the package instructions. Drain, rinse with cold water, and set aside to cool.
- To make the dressing, whisk together the mayonnaise, ketchup, yellow mustard, pickle juice, onion powder, garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Stir in the chopped dill pickles and set aside.
- In a large mixing bowl, combine the pasta, ground beef, and shredded cheddar cheese. Mix until evenly distributed.
- Pour the prepared dressing over the pasta mixture and toss until everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for 1-2 hours to chill and allow the flavors to meld.
- Just before serving, mix in the shredded iceberg lettuce and french fried onions. Give it all a quick stir, serve, and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Lettuce and onions may lose their texture after refrigeration.
- Try mixing in cooked and crumbled bacon, diced tomatoes, or chopped hard-boiled eggs for added flavor and texture.
- Use Greek yogurt or a mix of plain yogurt and sour cream as a lighter alternative to the mayonnaise.
- For a less tangy option, sweet pickles can be used as a substitute for dill pickles.
- Swap the cheddar with Colby Jack, Monterey Jack, or any other type of cheese you prefer.
- Add a dash of hot sauce or sliced jalapeños for a hint of heat.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 434Total Fat: 28gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 70mgSodium: 880mgCarbohydrates: 23gFiber: 2gSugar: 4gProtein: 22g
