Description
Big Mac Pasta Salad combines seasoned ground beef, cheddar cheese, crisp vegetables, and tangy pickles with spiral pasta, all tossed in a creamy homemade Big Mac sauce-style dressing. This easy, make-ahead recipe is perfect for potlucks, barbecues, and family dinners. The nostalgic flavors of a classic Big Mac burger transformed into a satisfying pasta salad that everyone will love.
Ingredients
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
Instructions
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.
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!
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.
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.
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.
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.
Notes
- 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
- Prep Time: 20 minutes
- Cook Time: 15 minutes + Chilling Time: 1-2 hours
- Category: Salad
- Method: No-bake, Chilled
- Cuisine: American