Big Mac Pasta Salad is a fun twist on the classic burger that everyone knows and loves. It’s got all the familiar flavors like ground beef, pickles, shredded cheese, and that special sauce, all mixed together with pasta for a cool and tasty salad. The combination of crunchy lettuce, tangy pickles, and creamy dressing makes every bite a little bit of burger magic in pasta form.
I love making this salad for summer picnics or family get-togethers because it’s easy to prepare ahead and everyone always asks for seconds. What’s great is that it’s filling but still refreshing, so it doesn’t feel too heavy on hot days. I like to throw in some extra shredded cheese on top before serving—it feels like a little bonus treat that everyone enjoys.
One of my favorite parts about this recipe is how it brings people together. It’s a simple dish, but it sparks fun conversations about burgers and comfort food while sharing a meal. If you’ve ever wished your Big Mac was more salad than sandwich, this recipe is definitely for you. I promise it will become a go-to dish that you’ll find yourself making again and again.
Key Ingredients & Substitutions
Elbow Macaroni: This pasta works well because it holds the dressing nicely and has a fun shape. You can swap it for other small shapes like shells or rotini if needed.
Ground Beef: Adds the hearty, meaty flavor like a Big Mac. If you want a lighter version, ground turkey or plant-based crumbles work well too.
Dill Pickles: These bring the tangy crunch that makes a Big Mac special. If you don’t have dill, bread-and-butter pickles add a sweeter twist.
Shredded Cheddar: It gives richness and mild sharpness. You can switch to mozzarella or a mild Swiss for a different taste, but cheddar is classic here.
Dressing Ingredients: The combo of mayo, ketchup, mustard, vinegar, and sugar mimics Big Mac sauce. You can use light mayo or Greek yogurt for a lighter dressing, but keep the balance of tangy and sweet flavors.
How Do You Get the Pasta and Beef Just Right for This Salad?
Cooking pasta and beef perfectly is key to this salad’s texture and flavor.
- Pasta: Cook until al dente—firm but not mushy. Rinse with cold water to stop cooking and keep noodles separate and cool.
- Beef: Brown it well in the skillet to build flavor. Season while cooking for even taste. Drain extra grease so it doesn’t make the salad soggy.
Let both cool before mixing with cold veggies and dressing. This keeps the salad fresh and avoids wilting the lettuce or warming the dressing too much.
Equipment You’ll Need
- Large pot – I use it to cook the pasta because it’s big enough for plenty of water and easy to drain.
- Skillet – this makes browning the ground beef quick and simple, and it can go straight into the fridge if needed.
- Small mixing bowl – perfect for whisking up the dressing to make it smooth and evenly mixed.
- Large mixing bowl – I love this for tossing all the ingredients together, so everything gets coated evenly.
- Measuring spoons and cups – keep your seasonings and ingredients just right.
Flavor Variations & Add-Ins
- Use cooked chicken or turkey instead of beef for a leaner option that still packs flavor.
- Add sliced red onion or shredded lettuce right before serving for extra crunch and freshness.
- Swap out cheddar for Swiss, Pepper Jack, or Monterey Jack to change up the flavor.
- Mix in sliced olives or diced bell peppers for more color and zest in every bite.
Big Mac Pasta Salad
Ingredients You’ll Need:
Main Ingredients:
- 3 cups elbow macaroni pasta
- 1 lb ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup dill pickles, sliced
- 1/2 cup cucumber, sliced
- 1/2 cup shredded iceberg lettuce
- 1/4 cup diced onion (optional)
For the Dressing:
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tsp white vinegar
- 1 tsp sugar
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook, plus at least 1 hour of chilling time in the fridge. Chilling helps all the flavors come together for a tasty Big Mac-inspired pasta salad.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling the elbow macaroni according to the package directions until it’s just tender (al dente). Once cooked, drain the pasta and rinse it under cold water to cool it down and stop the cooking. Set aside.
2. Cook and Season the Beef:
In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Add garlic powder, onion powder, salt, and pepper while cooking. Drain off any extra grease, then let the beef cool slightly.
3. Make the Dressing:
In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, white vinegar, sugar, salt, and pepper until smooth. This dressing mimics the classic Big Mac sauce and adds great flavor.
4. Mix Everything Together:
In a large bowl, combine the cooled pasta, cooked ground beef, shredded cheddar cheese, cherry tomatoes, dill pickles, cucumber, shredded lettuce, and diced onion (if using).
5. Add the Dressing:
Pour the dressing over the mixed ingredients and toss well to coat everything evenly with the sauce.
6. Chill and Serve:
Cover the pasta salad and place it in the fridge for at least 1 hour to let the flavors meld together. Before serving, give it a good stir, then enjoy your delicious Big Mac Pasta Salad!
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can use frozen ground beef, but make sure to thaw it completely in the fridge overnight before cooking. This ensures even cooking and better texture in the salad.
Can I Make the Pasta Salad Ahead of Time?
Absolutely! Preparing the salad a few hours or even the day before allows the flavors to meld beautifully. Just keep it covered and refrigerated until ready to serve.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Give it a good stir before serving again to redistribute the dressing.
Can I Substitute the Pickles with Something Else?
If you don’t have dill pickles, bread-and-butter pickles or chopped sweet pickles make a tasty alternative, though the flavor will be sweeter and less tangy.