Big Mac Pasta Salad
A delicious twist on the classic burger experience, combining the beloved flavors of a Big Mac into a refreshing and hearty salad, perfect for summer barbecues and picnics.
Ingredients
Pasta and Beef
- 16 oz rotini pasta
- 1 lb ground beef Cooked and drained.
- to taste Salt and pepper
Vegetables and Cheese
- 1/2 cup chopped dill pickles
- 1 cup shredded iceberg lettuce
- 1/2 cup diced tomatoes
- 1/2 cup diced onion
- 1/2 cup shredded cheddar cheese
Dressing
- 3/4 cup mayonnaise
- 1/4 cup ketchup
- 2 tbsp yellow mustard
- 2 tbsp pickle juice
- to taste Salt and pepper
Instructions
Preparation
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
- In a skillet over medium heat, cook the ground beef until fully browned, breaking it into small crumbles. Season with salt and pepper. Drain excess fat and let cool to room temperature.
- In a large mixing bowl, combine the cooled pasta, cooked ground beef, chopped pickles, shredded lettuce, diced tomatoes, diced onion, and shredded cheddar cheese.
- In a separate small bowl, whisk together the mayonnaise, ketchup, yellow mustard, pickle juice, and additional salt and pepper to taste until smooth.
- Pour the dressing over the pasta mixture. Gently toss until everything is evenly coated.
- Cover and chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Toss again before serving. Garnish with extra shredded lettuce, pickles, or cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Best to add fresh lettuce right before serving.