Tangy Big Mac Pasta Salad Recipe: A Diner Classic Reinvented (Print Version)

Big Mac Pasta Salad Recipe delivers all the classic burger flavors in a cool, creamy dish. Tangy, meaty, and perfect for potlucks or weeknight meals!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Meat, Dairy

# Ingredients:

→ Base Ingredients

01 - 1 lb elbow macaroni, cooked and cooled
02 - 1 lb lean ground beef
03 - 1/2 cup finely diced sweet onion
04 - 1 cup chopped dill pickles
05 - 2 cups finely shredded iceberg lettuce
06 - 1 cup shredded sharp cheddar cheese

→ Creamy Dressing

07 - 1 1/4 cups mayonnaise
08 - 1/4 cup yellow mustard
09 - 2 tablespoons ketchup
10 - 1 tablespoon white vinegar
11 - 1 tablespoon granulated sugar
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon garlic powder
14 - 1 teaspoon onion powder

→ Seasonings

15 - Salt, to taste
16 - Black pepper, to taste

# Instructions:

01 - First things first, get that elbow macaroni cooking! Boil it according to package directions, but aim for al dente. This is where I always forget to salt the water, but don't you dare! A generous pinch of salt in the boiling water makes a huge difference in the pasta's flavor. Once it’s done, drain it, rinse it with cold water to stop the cooking and cool it down quickly, then set it aside. We want cool pasta for a salad, not warm!
02 - While the pasta's doing its thing, heat a skillet over medium-high heat. Add your ground beef and break it up with a spoon. Cook it until it's nicely browned all over, then drain off any excess fat. I usually blot it with a paper towel for good measure. Season it with a little salt and pepper here; it really builds the flavor base for our Big Mac Pasta Salad Recipe. Let it cool down a bit before adding it to the salad.
03 - In a medium bowl, whisk together the mayonnaise, yellow mustard, ketchup, white vinegar, granulated sugar, smoked paprika, garlic powder, and onion powder. This is the magic potion, folks! Taste it and adjust. Sometimes I add a tiny bit more sugar if my pickles were extra sour, or a dash more paprika for color. It should be creamy, tangy, and a little sweet. It smells just like that special sauce, honestly!
04 - Finely dice your sweet onion and chop your dill pickles. Shred your iceberg lettuce and cheddar cheese. Uniformity is key here for that perfect bite. I always chop my pickles a bit smaller than I think I need to, so they distribute evenly. Don't forget to pat your pickles dry a little if they're super juicy; we don't want a watery salad!
05 - In a large bowl, gently combine the cooled macaroni, browned ground beef, diced onion, chopped pickles, and shredded cheddar cheese. This is where the kitchen might get a little messy, but that's part of the fun, right? Make sure everything is well distributed before adding the dressing. I've definitely had moments where all the beef ended up on one side, oops!
06 - Pour that glorious Big Mac-inspired dressing over the pasta mixture. Stir it all gently until every bit is coated. Now, here's the hardest part: cover the bowl and chill it in the fridge for at least 1 hour. This lets all those amazing flavors meld together. Before serving, stir in the shredded iceberg lettuce. The final result should look vibrant, smell incredibly savory, and taste like pure burger bliss in pasta form!

# Notes:

01 - Always rinse your cooked pasta with cold water for pasta salad; it stops cooking and prevents stickiness, I learned that the hard way.
02 - Don't add the shredded lettuce until just before serving, or it'll get soggy. Soggy lettuce in a pasta salad? No thank you!
03 - Chilling time is crucial for the flavors to truly come together. Patience, my friend, is a virtue here.
04 - For an extra layer of flavor, toast your sesame seeds lightly and sprinkle them over the top right before serving. It mimics the bun!

# Equipment Needed:

01 - Large pot
02 - large skillet
03 - mixing bowls
04 - whisk
05 - cutting board
06 - sharp knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 35g
Protein: 20g

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