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Big Mac Pasta Salad garnished with lettuce, cheese, and burger patties

Big Mac Pasta Salad

A playful and comforting pasta salad inspired by the classic Big Mac, featuring familiar flavors like cheeseburger condiments, beef, and fresh vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Beef
  • 12 ounces short pasta (elbow, small shells, or cavatappi) Fun shapes hold the dressing and bits of topping.
  • 1 pound ground beef (or ground turkey for a lighter version) Seasoned simply with salt and pepper.
Vegetables and Toppings
  • 1 cup shredded iceberg lettuce Can swap with crisp romaine for a sturdier crunch.
  • 1 cup shredded cheddar cheese Or use chopped American-style slices for a closer fast-food vibe.
  • 1/2 cup diced white onion Soak briefly in cold water to tame sharpness if preferred.
  • 3/4 cup chopped dill pickles For that signature tang.
  • 1/3 cup sesame seeds, toasted Optional, but adds flavor reminiscent of the Big Mac bun.
Dressing
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon yellow mustard
  • 1 teaspoon white wine vinegar or apple cider vinegar
  • 1/2 teaspoon onion powder
  • to taste salt and pepper

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the pasta and cook until al dente according to package directions. Drain and rinse under cold water to stop cooking and cool the pasta; set aside in a large mixing bowl.
Cooking the Beef
  1. While the pasta cooks, heat a skillet over medium-high heat.
  2. Add the ground beef and break it apart with a wooden spoon. Season with salt and pepper. Cook until nicely browned and slightly crisp at the edges, about 6 to 8 minutes.
  3. Drain excess fat and let the beef cool slightly.
Making the Dressing
  1. In a bowl, whisk together mayonnaise, ketchup, sweet pickle relish, yellow mustard, vinegar, and onion powder. Taste and add salt and pepper as needed.
Combining Ingredients
  1. Add the cooled beef, shredded lettuce, cheddar, diced onion, and chopped pickles to the pasta.
  2. Pour the dressing over the salad and toss gently until everything is evenly coated.
Finishing Touches
  1. Toast the sesame seeds in a dry pan over medium heat for 2 minutes until golden and fragrant, stirring constantly.
  2. Sprinkle them over the salad for a toasty finish.
  3. Chill for at least 20 minutes to let flavors meld or serve immediately.
  4. Before serving, give it one final toss and adjust seasoning.

Notes

This salad can be made ahead; just mix before serving to retain crispness. Can be made lighter with ground turkey or Greek yogurt. Use gluten-free pasta if needed. Store in the refrigerator for up to 3 days.