Big Mac Pasta Salad combines all the flavors of the classic burger in a cool, creamy pasta salad. Seasoned ground beef, rotini pasta, dill pickles, cheddar cheese, crisp lettuce, and French-fried onions are tossed with a homemade Big Mac-style dressing for a fun twist on traditional pasta salad.
I like making this pasta salad for summer cookouts and family get-togethers because it’s always a fun change from the usual pasta salads. You still get those familiar burger flavors, but everything is tossed together in one big bowl that’s easy to bring to a party or potluck.
Why I Love This Salad
Ingredients
Ingredient Notes
- Ground Beef: One pound of ground beef gives this pasta salad that classic burger flavor. Drain the excess grease after cooking and let the beef cool before adding it to the salad.
- Rotini Pasta: You’ll need 12 ounces of rotini. The twists hold onto the creamy dressing and make sure you get plenty of sauce in every bite.
- Mayonnaise: A half cup creates the creamy base for the homemade Big Mac-style dressing.
- Ketchup & Yellow Mustard: These give the dressing its familiar sweet and tangy burger-sauce flavor.
- Dill Pickle Juice: Two tablespoons add tanginess to the dressing and help bring out that classic burger flavor.
- Seasonings: Salt, black pepper, onion powder, garlic powder, and smoked paprika season both the ground beef and dressing.
- Dill Pickles: Chopped dill pickles add crunch and plenty of tangy pickle flavor. I’d stick with dill rather than sweet pickles for this recipe.
- Cheddar Cheese: One cup of shredded cheddar adds cheesy burger flavor throughout the pasta salad.
- Iceberg Lettuce: Shredded iceberg gives the salad that crisp lettuce crunch you expect from a Big Mac. Add it just before serving so it stays fresh and crisp.
- French Fried Onions: These add a salty crunch to the finished pasta salad. Like the lettuce, wait until just before serving to stir them in.
Be sure to check out the full recipe and ingredient list below
How To Make Big Mac Pasta Salad
- 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 I Found Helpful
- Cook the pasta just until al dente. Pasta that is too soft can become mushy after it’s mixed with the dressing and chilled.
- Drain the ground beef well and allow it to cool before adding it to the pasta. Adding hot beef can warm the dressing and affect the texture of the salad.
- Let the cooked pasta cool before adding the dressing so the mayonnaise-based sauce stays creamy. Give the pasta salad at least 1 hour to chill before serving. This gives the flavors time to come together.
- If the salad seems a little dry after chilling, stir in a small spoonful of mayonnaise or a splash of pickle juice before serving.
- Wait until just before serving to add the iceberg lettuce and French fried onions so they stay crisp.
- Give everything a good toss right before serving so the dressing, beef, pickles, and cheese are evenly distributed.
- If you’re taking this to a cookout or potluck, keep it cold until serving since it contains cooked beef, cheese, and a mayonnaise-based dressing. 🍔🍝
Frequently Asked Questions
More Salads I Love
Big Mac Pasta Salad
Big Mac Pasta Salad turns the flavors of the classic burger into a creamy pasta salad with seasoned ground beef, rotini, dill pickles, cheddar cheese, crisp lettuce, and French fried onions tossed with a homemade Big Mac-style dressing. It’s a fun and easy side dish for cookouts, potlucks, and summer gatherings.
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
Cook the rotini just until al dente and allow it to cool before adding the dressing. Drain the ground beef well and let it cool before mixing it into the salad. Chill the pasta salad for at least 1 hour to give the flavors time to come together. If it seems a little dry after chilling, stir in a small amount of mayonnaise or pickle juice. Add the iceberg lettuce and French fried onions just before serving so they stay crisp.
