Name: Big Mac Pasta Salad
Prep time: 25 min
Cook time: 10 min
Total time: 60 min
Ingredients: 8 oz rotini pasta (about half a standard box); 1 lb ground beef (can substitute with ground turkey or plant-based crumbles); 1 cup lettuce, chopped (iceberg or romaine); 1/2 cup pickles, diced (dill or bread-and-butter, to taste); 1/2 cup cheddar cheese, shredded (can substitute with American or mild Colby jack); 1/2 cup mayonnaise (can use vegan mayo for a plant-based version); 1/4 cup ketchup; 2 tbsp yellow mustard (for a spicier kick, use spicy brown mustard); 1 tbsp white vinegar (or swap half for dill pickle brine for tang); to taste salt; to taste pepper

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I make this Big Mac–inspired pasta salad whenever I want something familiar, slightly nostalgic, and fast enough for a weeknight. It takes the toppings you love on a Big Mac — seasoned beef, pickles, shredded cheddar, and that tangy sauce — and stuffs them into rotini for a picnic-ready pasta salad that kids and adults both request again and again. It’s quick, crowd-pleasing, and great for potlucks.

Why you’ll love this dish

This pasta salad hits the comfort-food sweet spot: meaty umami from browned ground beef, creamy mayo-tomato dressing with a mustard tang, and crisp pickles and lettuce for crunch. It’s a budget-friendly, make-ahead meal that works as a main for casual dinners or as a hearty side at BBQs and picnics. If you like Big Macs but want something you can prep in one bowl and chill, this recipe is your shortcut.

“A perfect mash-up—Big Mac flavors without the drive-thru. Easy to scale up and always disappears at gatherings.”

If you want another pickle-forward pasta idea to rotate into your meal plan, try this dill pickle pasta salad for a bright, tangy alternative.

Step-by-step overview

Before you dive in, here’s the quick plan so you know what to expect:

Boil rotini until al dente, then cool so the dressing clings instead of melting.
Brown and drain the ground beef, seasoning simply with salt and pepper.
Toss pasta with beef, shredded cheddar, chopped lettuce, and diced pickles.
Whisk a quick dressing from mayo, ketchup, mustard, and a splash of vinegar.
Combine, chill at least 30 minutes, then serve cold or slightly chilled.

If you like the flavor profile, you can also riff on the theme with a saucier sandwich-style dinner such as these Big Mac sloppy joes for a hot option.

What you’ll need

8 oz rotini pasta (about half a standard box)
1 lb ground beef
1 cup lettuce, chopped (iceberg or romaine)
1/2 cup pickles, diced (dill or bread-and-butter, to taste)
1/2 cup cheddar cheese, shredded
1/2 cup mayonnaise
1/4 cup ketchup
2 tbsp yellow mustard
1 tbsp white vinegar
Salt and pepper to taste

Notes and substitutions:

Use ground turkey or plant-based crumbles to make it leaner or vegetarian. If vegan, swap mayo for vegan mayo and cheddar for a plant-based shred.
Swap rotini for fusilli or small shells — anything with nooks to hold dressing.
Add a can of drained sweet corn for pop and color inspired by a Mexican corn pasta twist — see a similar idea at Mexican street corn pasta salad.

How to prepare it

Bring a pot of salted water to a boil and cook the rotini according to package directions until al dente. Drain, rinse briefly under cold water to stop cooking, and set aside to cool.
Heat a skillet over medium. Add the ground beef and cook, breaking it apart, until no pink remains and bits start to brown. Season lightly with salt and pepper. Drain any excess fat and let the beef cool slightly.
In a large mixing bowl, combine the cooled pasta, cooked beef, chopped lettuce, diced pickles, and shredded cheddar.
In a small bowl, whisk together mayonnaise, ketchup, mustard, white vinegar, and a pinch of salt and pepper until smooth.
Pour the dressing over the pasta mixture and toss until everything is evenly coated.
Cover and refrigerate for at least 30 minutes to let flavors meld. Taste before serving and adjust salt, pepper, or a little extra vinegar if it needs brightness.

For another pasta-salad technique with a similar toss-and-chill approach, check this taco pasta salad to borrow ideas on seasoning and mix-ins.

How to serve it

Best ways to enjoy it:

Serve chilled as a main for casual weeknight dinners or as a hearty side at cookouts.
Plate it with crispy potato chips or kettle chips on the side for crunch, or spoon it onto lettuce leaves as wraps for a lighter presentation.
Garnish with extra shredded cheddar, a few pickle slices, and a sprinkle of chopped green onion for color.

Pair it with simple grilled veggies, a cold slaw, or a fresh green salad for balance. If you want to add a Mediterranean counterpart for variety at a spread, try making a quick bulgur salad like this 20-minute kisir.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. The lettuce will soften over time, so for best texture, add lettuce right before serving if you plan to keep leftovers longer than a day.
Freezing: Not recommended — mayonnaise-based dressings can separate when frozen and thawed.
Reheating: This salad is intended to be served cold or at room temperature. If you prefer it warm, briefly microwave a single portion (cover and heat 20–30 seconds) and stir, but be aware the lettuce will wilt.

Food safety: because this recipe contains cooked ground beef and mayonnaise, keep it refrigerated and discard any portion left at room temperature for more than two hours (one hour if outdoors in hot weather).

Pro chef tips

Cool both pasta and beef before combining to keep the mayo-based dressing from thinning and to maintain salad texture.
For deeper flavor, season the ground beef with a little onion powder and garlic powder while cooking, but keep it simple if you want the classic Big Mac taste.
Chop pickles uniformly so every forkful gets a balanced bite.
If you like a tangier dressing, swap half the white vinegar for dill pickle brine.
To make this faster, cook pasta and brown beef simultaneously — multitasking saves about 10–15 minutes.

Creative twists

Bacon Big Mac Pasta Salad: Crisp and crumble 4 strips of bacon into the mix for smoky depth.
Spicy version: Stir in 1–2 teaspoons sriracha or use spicy brown mustard for heat.
Low-carb swap: Use spiralized zucchini or cauliflower rice instead of pasta (toss quickly to prevent watery salad).
Vegetarian: Use crumbled tempeh or a plant-based beef substitute seasoned the same way.
Deluxe: Add diced tomatoes, thinly sliced red onion, or a tablespoon of sweet relish for extra tang.

Your questions answered

Q: How long does this take from start to finish?
A: Active time is about 20–25 minutes (boiling pasta and browning beef). Chilling for at least 30 minutes is recommended, so count on ~1 hour total with rest time.

Q: Can I make this the day before a party?
A: Yes — make it the morning of or the night before. If you want crisper texture on the day of serving, add chopped lettuce just before guests arrive.

Q: Is there a healthier dressing option?
A: Swap half or all of the mayonnaise for Greek yogurt to lower fat and add protein. Taste and adjust the ketchup/mustard ratio since yogurt is tangier.

Q: Will this be soggy if I refrigerate it?
A: The pasta will remain fine, but lettuce softens over time. To avoid sogginess, store the lettuce separately and add it when you’re about to serve.

Q: Can I use a different cheese?
A: Yes — American or a mild Colby jack keeps a burger-like flavor; for a sharper kick, use a sharper cheddar.

Conclusion

If you’re after a fun, nostalgic dish that’s easy to scale for family meals or potlucks, this Big Mac Pasta Salad delivers familiar flavors in a fridge-and-serve format. For more inspiration and variations on the Big Mac pasta idea, see the version at the Slow Roasted Italian’s Big Mac Pasta Salad and the family-friendly take at Kitchen Fun With My 3 Sons’ Big Mac Pasta Salad.