Big Mac Pasta Salad
A nostalgic pasta salad that combines the classic Big Mac flavors of seasoned beef, pickles, shredded cheddar, and a tangy dressing, all mixed with rotini for a crowd-pleasing dish perfect for potlucks and casual dinners.
Ingredients
Pasta and Meat
- 8 oz rotini pasta about half a standard box
- 1 lb ground beef can substitute with ground turkey or plant-based crumbles
Vegetables and Cheese
- 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
Dressing
- 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
Seasoning
- to taste salt
- to taste pepper
Instructions
Preparation
- 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, 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.
Mixing
- 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.
Chilling
- 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 needed.
Notes
Add lettuce right before serving if storing leftovers. Not recommended for freezing due to mayonnaise separation. Serve cold or at room temperature.