Big Mac Pasta Salad: Tangy, Creamy, & Nostalgic (Print Version)

Craving Big Mac Pasta Salad? This tangy, creamy recipe brings all those classic diner flavors to your kitchen. Quick, easy, and so satisfying!

# 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 Dairy, Gluten, Beef

# Ingredients:

→ Pasta & Base Ingredients

01 - 1 pound elbow macaroni
02 - 1 pound lean ground beef
03 - 1/2 cup finely diced yellow onion
04 - 1 cup chopped dill pickles

→ Sauce Essentials

05 - 1 1/4 cups mayonnaise
06 - 2 tablespoons yellow mustard
07 - 2 tablespoons white vinegar
08 - 1 tablespoon granulated sugar
09 - 1 teaspoon garlic powder
10 - 1 teaspoon onion powder
11 - 1/2 teaspoon paprika

→ Fresh Add-ins

12 - 2 cups shredded iceberg lettuce
13 - 1 cup halved cherry tomatoes

→ Garnish & Crunch

14 - 1 tablespoon sesame seeds
15 - Extra pickle slices for serving

# Instructions:

01 - First things first, get a big pot of water boiling for your elbow macaroni. Don't forget to salt the water generously – this is where I always forget, honestly, and then my pasta tastes bland. Cook the macaroni according to package directions until it's al dente. We want it firm enough to hold up to all that glorious sauce and beef, not a squishy mess. Once it's done, drain it well and rinse it under cold water to stop the cooking process. This also helps keep the pasta from sticking together, which is a total win for Big Mac Pasta Salad.
02 - While your pasta is doing its thing, heat a large skillet over medium-high heat. Add your lean ground beef and break it up with a spoon. Cook it until it's beautifully browned all over, no pink bits left, please! Drain off any excess fat – we want flavor, not grease, in our Big Mac Pasta Salad. I usually blot it with a paper towel too, just to be extra sure. Set the cooked beef aside to cool a bit; mixing hot beef into cold pasta salad isn't the vibe we're going for.
03 - Now for the star of the show, the Big Mac Pasta Salad sauce! In a medium bowl, whisk together the mayonnaise, yellow mustard, white vinegar, granulated sugar, garlic powder, onion powder, and paprika. Give it a good whisk until everything is smooth and creamy. This is where you taste it, remember my "zesty" mistake? Adjust the seasonings if you need to – maybe a tiny bit more sugar or vinegar, depending on your preference. It should smell tangy and just a little sweet.
04 - In a really big mixing bowl (you'll thank me later for this space), combine your cooled elbow macaroni, the cooked and cooled ground beef, the finely diced yellow onion, and the chopped dill pickles. This is the foundation of our Big Mac Pasta Salad, and it's looking pretty good already! Make sure everything is well distributed so you get a bit of everything in each bite.
05 - Pour that amazing, creamy sauce all over the pasta and beef mixture. Now, get in there with a big spoon or spatula and gently, but thoroughly, mix everything together. You want every single elbow macaroni and beef crumble to be coated in that glorious sauce. This is where the magic happens, and the Big Mac Pasta Salad really starts to take shape. Don't be shy, mix it well!
06 - Finally, fold in the shredded iceberg lettuce and halved cherry tomatoes. These add a fantastic crunch and burst of freshness. Once everything is mixed, cover the bowl and pop your Big Mac Pasta Salad into the fridge for at least 30 minutes. Honestly, it's even better after an hour or two, letting all those flavors meld together. Before serving, give it another gentle stir and sprinkle with sesame seeds and extra pickle slices if you’re feeling fancy!

# Notes:

01 - Don't overcook the pasta; al dente is key for a good pasta salad. Nobody wants mushy bits, honestly!
02 - The sauce is even better if it sits for a bit. Make it ahead, then toss with pasta and beef just before serving.
03 - Ran out of elbow macaroni once, used ditalini. It worked, but the elbows really capture that sauce.
04 - A sprinkle of fresh parsley or chives at the end adds a nice pop of color and freshness.

# Equipment Needed:

01 - Large pot
02 - large skillet
03 - mixing bowls
04 - whisk
05 - spoon/spatula

# Nutrition (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 40g
Protein: 25g

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