Classic Big Mac Pasta Salad: Ground Beef & Creamy (Print Version)

Classic Big Mac Pasta Salad brings ground beef, pickles, and a secret creamy dressing together for a nostalgic, satisfying meal. Quick, easy, and always a hit!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Meat, Dairy

# Ingredients:

→ Pasta & Beef Base

01 - 1 lb elbow macaroni
02 - 1 lb lean ground beef
03 - 1 yellow onion, finely diced

→ Creamy Dressing Essentials

04 - 1 cup mayonnaise (full-fat, please!)
05 - 1/4 cup ketchup
06 - 2 tbsp yellow mustard
07 - 1 tbsp white vinegar
08 - 1 tbsp granulated sugar
09 - 1 tsp garlic powder
10 - 1 tsp onion powder

→ Crunchy Add-ins & Toppings

11 - 1 cup dill pickles, finely chopped
12 - 2 cups iceberg lettuce, thinly shredded
13 - 1 cup shredded sharp cheddar cheese

→ Seasonings & Flavor Boosters

14 - 1/2 tsp salt (plus more for pasta water)
15 - 1/4 tsp black pepper

# Instructions:

01 - First things first, get that elbow macaroni boiling! You want it al dente, so it still has a little bite. This is where I sometimes forget to salt the water properly, but don't you make my mistake – a good pinch of salt makes all the difference. While the pasta is doing its thing, brown your ground beef in a large skillet. Break it up really well, you know, into those nice small crumbles. Drain off any excess fat, because we want flavor, not grease, in our Big Mac Pasta Salad. Set both aside to cool a bit; nobody wants mushy pasta or super hot lettuce!
02 - Once your beef is drained, toss in the finely diced yellow onion into the same skillet with a tiny bit of the remaining fat, or a drizzle of oil if it’s too dry. Sauté until it's softened and translucent, about 5-7 minutes. You'll start to smell that sweet, savory aroma filling your kitchen – honestly, it's one of my favorite parts! This step really builds a foundational layer of flavor for our Big Mac Pasta Salad, so don't rush it. I've definitely undercooked onions before, and you can really tell the difference in the final dish.
03 - Now for the star of the show: the Big Mac-inspired dressing! In a medium bowl, whisk together the mayonnaise, ketchup, yellow mustard, white vinegar, granulated sugar, garlic powder, onion powder, salt, and black pepper. Taste it! This is your moment to adjust. Does it need more tang? A little more sweetness? More of that onion-garlic punch? You're going for that unmistakable, creamy, tangy, slightly sweet flavor. Seriously, this dressing is what makes this Big Mac Pasta Salad sing!
04 - In a large mixing bowl, combine your cooled pasta, the cooked ground beef and sautéed onions, chopped dill pickles, shredded iceberg lettuce, and shredded cheddar cheese. You want everything to be cool enough that the lettuce doesn't wilt instantly and the cheese doesn't melt completely. I made that mistake once – added hot beef to the lettuce, and it was... not ideal. We're going for texture here, people!
05 - Pour that glorious, creamy Big Mac dressing over all the ingredients in the large bowl. Now, gently but thoroughly toss everything together. You want every single piece of pasta, every bit of beef, and every pickle piece to be coated in that incredible sauce. This is where the magic happens, where it all comes together. Take your time, mix it well, and watch as it transforms into the Big Mac Pasta Salad you've been dreaming of.
06 - For the best flavor, cover the bowl and refrigerate the Big Mac Pasta Salad for at least 30 minutes to an hour. This allows the flavors to meld and the pasta to really soak up that amazing dressing. Honestly, it tastes even better the next day! Before serving, give it another gentle toss. It should look vibrant, creamy, and utterly irresistible. The smell alone will have everyone asking for seconds. Get ready for some happy faces!

# Notes:

01 - Don't overcook the pasta; al dente is key for the best texture.
02 - Store any leftovers in an airtight container for up to 3-4 days in the fridge.
03 - If you don't have white vinegar, apple cider vinegar can work in a pinch.
04 - Serve it with a side of crispy fries for the ultimate diner experience!

# Tools You'll Need:

01 - Large pot
02 - large skillet
03 - large mixing bowl
04 - whisk

# Nutrition Facts (Per Serving):

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

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