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big mac inspired pasta salad

Big Mac Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Medium Skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Whisk
  • 1 Small bowl
  • 1 Wooden spoon
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 plastic wrap roll or 1 airtight container

Ingredients
  

  • 12 ounce elbow macaroni pasta uncooked
  • 1 pound ground beef lean
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper divided
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 cup mayonnaise full-fat
  • 1/2 cup ketchup
  • 1/4 cup sweet pickle relish
  • 2 tablespoon yellow mustard
  • 2 tablespoon white vinegar
  • 2 tablespoon diced dill pickles
  • 1 tablespoon sugar granulated
  • 2 cup iceberg lettuce shredded
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely diced
  • 1/2 cup dill pickles chopped
  • 1 cup cheddar cheese shredded
  • 1/4 cup sesame seeds optional; toasted

Instructions
 

  • Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cold water to cool, and set aside to drain completely.
  • Heat the medium skillet over medium-high heat and add the ground beef.
  • Season the beef with 1/2 teaspoon salt, 1/4 teaspoon black pepper, onion powder, garlic powder, and Worcestershire sauce, then cook until browned and no longer pink, breaking it into small crumbles.
  • Drain any excess grease from the skillet and let the cooked beef cool to room temperature.
  • In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, yellow mustard, white vinegar, diced dill pickles, sugar, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper until smooth.
  • Place the cooled pasta in the large mixing bowl.
  • Add the cooled ground beef, shredded lettuce, cherry tomatoes, red onion, chopped dill pickles, and shredded cheddar cheese to the bowl with the pasta.
  • Pour the prepared dressing over the salad ingredients and toss gently with a wooden spoon until everything is evenly coated.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill.
  • Before serving, toss the salad again, sprinkle with toasted sesame seeds if using, and adjust seasoning with extra salt and pepper if needed.

Notes

For best flavor and texture, make sure the pasta and beef are fully cooled before mixing with the lettuce so the greens don’t wilt prematurely, and slightly undercook the pasta so it stays firm after chilling. You can prep the dressing up to two days in advance and store it separately, then toss it with the salad just before serving for a fresher finish. If serving later, keep the shredded lettuce aside and fold it in right before eating to keep it crisp. Adjust the “Big Mac” feel by adding more pickles, relish, or mustard to taste and thin the dressing with a tablespoon of water or milk if it seems too thick. Leftovers keep well for about a day, but expect the lettuce to soften; for longer storage, omit the lettuce and add fresh portions each time you serve.
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