Big Mac Pasta Salad

Big Mac Pasta Salad is nostalgic, ridiculously easy, and tastes exactly like your favorite burger—but in a bowl! It has simple ingredients like ground beef, cheddar cheese, tangy pickles, and a creamy homemade dressing that mimics that iconic Big Mac sauce perfectly.

Why You’ll Love This Recipe

• Pure nostalgia in every bite – It tastes just like a Big Mac, but you can eat it with a fork and feel a little fancier about it
• Ridiculously easy to make – No fancy techniques or hard-to-find ingredients, just straightforward cooking that anyone can master
• Perfect for feeding a crowd – This makes a generous batch that’s ideal for potlucks, cookouts, and family gatherings
• Make-ahead magic – It actually gets better as it sits in the fridge, so you can prep it the night before
• Kids and adults both love it – It’s a guaranteed crowd-pleaser that bridges all ages and picky eaters

Print

Ingredients You’ll Need

For the Pasta Salad:

• 16 ounces short pasta (cavatappi, rotini, or penne) – I love cavatappi for this because the spirals hold onto that creamy dressing beautifully
• 1 pound ground beef, cooked and drained – use 80/20 for the best flavor
• 1½ cups cubed cheddar or Colby-Jack cheese – freshly cubed melts into the warm pasta just a tiny bit and it’s heavenly
• 1½ cups cherry or grape tomatoes, halved – these add a fresh pop of color and juiciness
• 1 cup thinly sliced red onion – for that classic burger bite
• 1½ cups shredded romaine lettuce – keeps things crisp and fresh
• 1 cup chopped dill pickles – the secret ingredient that makes it taste like the real deal

For the Big Mac-Style Dressing:

• ¾ cup mayonnaise – use real mayo, not salad dressing
• ¾ cup sour cream – this makes it extra creamy and tangy
• 2 teaspoons yellow mustard
• ¼ cup sweet pickle relish – essential for that signature flavor
• 1 tablespoon finely minced onion – fresh is best
• 1½ teaspoons white vinegar – adds brightness
• 1½ teaspoons granulated sugar – balances the tang
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon turmeric (optional, for color) – gives it that golden hue just like the real sauce

Why These Ingredients Work

The beauty of this recipe is how each ingredient plays its part in recreating that beloved Big Mac experience. The ground beef gives you that classic burger heartiness, while the cheddar cheese adds a sharp, melty richness that clings to every piece of pasta.

Those dill pickles? They’re the MVP here—they bring that tangy crunch that makes a Big Mac taste like a Big Mac. The romaine lettuce keeps everything fresh and adds a satisfying crunch, while the red onion gives you just the right amount of bite without being overwhelming.

Now, let’s talk about that dressing. The combination of mayonnaise and sour cream creates the perfect creamy base, while the pickle relish, mustard, and vinegar work together to nail that signature sauce flavor we all know and love.

The paprika and garlic powder add depth, and that tiny bit of sugar balances everything out so it’s not too tangy. If you add the turmeric, you’ll get that golden color that makes it look even more authentic. When you toss it all together with perfectly cooked pasta, every bite is a little trip down memory lane.

Essential Tools and Equipment

• Large pot – for boiling the pasta
• Large skillet – to brown the ground beef
• Colander – for draining the pasta
• Extra-large mixing bowl – you need room to toss everything without making a mess
• Medium bowl – for whisking up the dressing
• Whisk – to get that dressing perfectly smooth
• Sharp knife and cutting board – for all that chopping
• Wooden spoon or spatula – for mixing everything together gently

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil—don’t skip the salt, it flavors the pasta from the inside out. Add your pasta and cook it until it’s al dente, which means it still has a little bite to it. Drain it in a colander and rinse under cold water until it’s completely cool to the touch.

Step 2: Cook the Beef

While your pasta is cooking (or right after), brown the ground beef in a large skillet over medium heat. Break it up into small crumbles with your spoon as it cooks—you want bite-sized pieces, not big chunks.

Cook it until there’s no pink left, then drain off any excess fat. Let it cool down for a few minutes before adding it to your salad. Trust me, you don’t want hot beef wilting your lettuce!

Step 3: Prepare the Salad Base

Grab your biggest mixing bowl and add the cooled pasta, cooled beef, cubed cheese, halved tomatoes, sliced red onion, shredded lettuce, and chopped pickles. Give it a gentle toss just to distribute everything evenly.

Step 4: Make the Dressing

In a medium bowl, whisk together the mayonnaise, sour cream, mustard, pickle relish, minced onion, vinegar, sugar, paprika, garlic powder, salt, and turmeric if you’re using it. Whisk it until it’s completely smooth and creamy with no lumps.

Take a tiny taste—it should be tangy, slightly sweet, and absolutely delicious. If you want it a little tangier, add a splash more vinegar. Want it sweeter? A pinch more sugar does the trick.

Step 5: Combine Everything

Pour that gorgeous dressing right over your pasta mixture. Now here’s the important part: toss it gently but thoroughly. You want every single piece of pasta, every bit of beef, and every vegetable coated in that creamy, dreamy dressing.

Step 6: Chill and Let the Flavors Marry

Cover your bowl with plastic wrap or transfer everything to an airtight container. Pop it in the refrigerator for at least 1 to 2 hours before serving.

You Must Know

The biggest mistake people make with pasta salad is not seasoning their pasta water enough. That water should taste like the sea! The pasta soaks up flavor while it cooks, and if your water is bland, your pasta will be bland no matter how much dressing you add.

Also, make absolutely sure both your pasta and beef are completely cooled before you add them to the salad. Hot ingredients will wilt your lettuce and make your cheese melt into a gloppy mess instead of staying in those perfect little cubes.

My Personal Secret: I always add the lettuce just before serving, not when I first mix the salad. If you’re making this ahead (and you should!), keep the lettuce separate and toss it in right before you bring it to the table. This keeps it crisp and fresh instead of sad and wilted.

Pro Tips & Cooking Hacks

• Don’t overdress it right away – Start with three-quarters of the dressing, toss, and add more if needed. You can always add more, but you can’t take it away
• Use rotisserie chicken instead of beef – It’s faster and just as delicious, plus you skip the whole browning and draining step
• Make your onions milder – If raw onion is too sharp for you, soak those slices in ice water for 10 minutes before adding them. It takes the edge off
• Season as you go – Taste your cooled beef before adding it and season with a little salt and pepper if needed
• Save time with pre-shredded cheese – I won’t tell anyone if you use the bagged stuff, though cubing your own does give you better texture
• Double the dressing – Pasta salad tends to absorb dressing as it sits, so having extra on hand for day two is genius
• Let it come to cool room temp – Take it out of the fridge about 15 minutes before serving so the flavors really shine

Flavor Variations & Suggestions

Want to switch things up? Try using ground turkey or even plant-based crumbles for a lighter version that’s just as satisfying. You can swap the cheddar for pepper jack if you like a little heat, or use a Mexican cheese blend for a fun twist.

Some folks love adding crispy bacon bits on top right before serving—it adds a smoky crunch that’s absolutely divine. If you’re feeling adventurous, try adding a handful of sesame seeds to the dressing for that sesame seed bun vibe, or toss in some chopped hard-boiled eggs for extra protein and richness.

You can even add a tablespoon of ketchup to the dressing if you really want to amp up that burger sauce flavor. And if you’ve got picky eaters who aren’t fans of onions, just leave them out or use green onions instead for a milder flavor.

For a lower-carb version, you can replace half the pasta with extra lettuce and make it more of a loaded Big Mac salad. Or go the opposite direction and add some crushed-up sesame seed burger buns right before serving for that authentic crunch. There’s really no wrong way to make this your own!

Make-Ahead Options

This is one of those magical recipes that actually improves with time, which makes it perfect for busy schedules and party planning. You can make the entire salad up to 24 hours in advance—just remember my secret about keeping the lettuce separate until serving time.

The dressing can be whisked together and stored in the fridge for up to three days before you even start the salad, which is great if you want to spread out your prep work. If you’re planning for a potluck or picnic, make the salad the night before and keep it chilled until you’re ready to head out.

Just give it a good stir before serving since some of the dressing might settle at the bottom. You can even prep all your ingredients separately, store them in individual containers, and assemble everything the day you need it—the pasta, cooked beef, chopped veggies, and dressing all keep beautifully on their own.

I don’t recommend freezing this one, though. The mayonnaise-based dressing and fresh vegetables don’t thaw well, and you’ll end up with a watery, separated mess. This is definitely a fresh or refrigerated kind of recipe, but honestly, it never lasts long enough to need freezing anyway!

What to Serve With Big Mac Pasta Salad

This pasta salad is hearty enough to be a main dish all on its own, but it also plays beautifully with others at a cookout or potluck spread. Serve it alongside grilled hot dogs, barbecue chicken, or even simple grilled corn on the cob for a complete summer feast.

It pairs wonderfully with coleslaw, baked beans, or a crisp green salad if you want even more vegetables on the table. For drinks, think classic backyard beverages—ice-cold lemonade, sweet tea, or your favorite beer or soda.

If you’re serving this at a casual gathering, set out some potato chips or tortilla chips on the side for people who want a little extra crunch. And for dessert? Keep it simple and nostalgic with brownies, chocolate chip cookies, or a big slice of watermelon.

The beauty of this dish is that it fits right into any casual, comfort-food menu without trying too hard.

Allergy Information

This recipe contains several common allergens you should be aware of. The dressing is dairy-heavy with mayonnaise and sour cream, plus there’s cheese throughout the salad, so it’s not suitable for anyone with dairy allergies or lactose intolerance.

The mayonnaise typically contains eggs as well, which is another common allergen. If you’re dealing with gluten sensitivities, the regular pasta is off-limits, but you can easily swap in your favorite gluten-free pasta—just cook it according to the package directions and you’re good to go.

For a dairy-free version, use vegan mayonnaise and vegan sour cream in the dressing (they work surprisingly well!), and either skip the cheese entirely or use a dairy-free cheese alternative. You can also make this egg-free by choosing an egg-free mayo brand.

The ground beef itself is allergen-friendly for most people, but if you’re cooking for someone with specific dietary needs, ground turkey, chicken, or plant-based crumbles work beautifully as substitutes.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator, where they’ll keep beautifully for three to four days. The flavors actually deepen and get even better on day two, though you might need to stir in a tablespoon or two of extra mayo or sour cream to refresh the dressing since the pasta continues to absorb it.

Always keep this salad cold—never leave it sitting out at room temperature for more than two hours, especially if you’re at an outdoor event in warm weather.

You don’t reheat this salad—it’s meant to be served cold, which is part of its charm! Just pull it straight from the fridge, give it a good stir, check if it needs a little more dressing, and you’re ready to serve.

If it seems a bit dry after a day or two, whisk together a little mayo and sour cream and fold it through to bring back that creamy, fresh-made texture.

Questions I Get Asked A Lot

Can I use a different type of pasta?

Absolutely! Any short pasta shape works beautifully here. Rotini, penne, bow ties, shells, or even elbow macaroni are all great choices. Just stick with something that has ridges or curves to catch all that delicious dressing.

My salad looks dry after refrigerating—what should I do?

This is totally normal! Pasta absorbs dressing as it sits. Just mix together a few tablespoons each of mayo and sour cream, fold it through the salad, and it’ll be creamy and glossy again. I always make a little extra dressing for this exact reason.

Can I make this without the beef for a vegetarian option?

You sure can! Just leave out the beef entirely and maybe add some extra cheese, chickpeas, or black beans for protein. You could also add diced hard-boiled eggs or keep it totally veggie-focused with extra tomatoes and cucumbers.

How far in advance can I make this for a party?

You can make it up to 24 hours ahead, but add the lettuce right before serving to keep it crisp. Everything else holds up beautifully and actually tastes better after the flavors have had time to meld together in the fridge.

What if I don’t like pickles?

I know pickles aren’t for everyone! You can reduce the amount or leave them out entirely, but I’d still keep the pickle relish in the dressing since it’s really what gives you that Big Mac sauce flavor. If you skip the pickles, maybe add some diced cucumbers for crunch instead.

💬 Tried this recipe? Leave a comment and rating below! I love hearing how it turned out for you and what fun twists you added to make it your own.