Go Back

Big Mac Pasta Salad

Big Mac pasta salad with seasoned ground beef, cheddar, pickles, and shredded iceberg tossed with rotini and the iconic Big Mac special sauce. The pasta is cooled, chilled, then finished fresh with crisp lettuce for a classic burger-and-pasta texture.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
chilling 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 12 oz rotini or macaroni pasta Use 12 oz dried pasta.
  • 1 lb ground beef (80/20) Ground beef should be browned and cooled completely.
  • 1 tbsp garlic powder Use for seasoning pasta water/browning and also in the special sauce.
  • 1 tbsp onion powder Use for seasoning the beef and also in the special sauce.
  • 1 cup shredded cheddar Use shredded cheddar for melt-free, scoopable bites.
  • 1 cup shredded iceberg lettuce Add right before serving to keep it crisp.
  • 1 cup dill pickles, sliced Use sliced dill pickles for tang and crunch.
  • 0.5 white onion, finely diced Dice to small pieces so it disperses evenly.
  • 1 cup cherry tomatoes, halved Halve for juicy bursts.
Big Mac special sauce
  • 0.5 cup mayonnaise
  • 3 tbsp yellow mustard
  • 2 tbsp ketchup
  • 2 tbsp pickle relish
  • 1 tbsp white vinegar
  • 0.5 tsp garlic powder Already listed above; include as called for in the sauce.
  • 0.5 tsp onion powder Already listed above; include as called for in the sauce.
Garnish
  • 1 sesame seeds Optional garnish; sprinkle just before serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the pasta
  1. Cook the rotini or macaroni pasta in boiling water until al dente. Drain, rinse cold under running water, and cool completely.
Brown and cool the beef
  1. Brown the ground beef in a Dutch oven over medium-high heat with garlic powder and onion powder until no longer pink. Drain off excess fat, spread the beef on a sheet pan, and cool completely.
Make the special sauce
  1. Whisk together mayonnaise, yellow mustard, ketchup, pickle relish, white vinegar, garlic powder, and onion powder until smooth and uniform. Set aside at room temperature while you assemble.
Assemble and chill
  1. Combine the cooled pasta with the cooled beef, shredded cheddar, dill pickles, diced white onion, and halved cherry tomatoes. Pour the special sauce over top and toss thoroughly to coat.
  2. Cover and refrigerate until cold and set, at 40°F or below for 30 minutes. This helps the sauce cling to the pasta.
Finish and serve
  1. Add shredded iceberg lettuce right before serving and toss lightly to distribute. Top with sesame seeds for a classic look.

Notes

Pro tip: cool the pasta and browned beef fully before mixing so the special sauce doesn’t turn runny. Refrigerate leftovers in an airtight container for up to 3–4 days; the lettuce will soften if it sits mixed. Freezing isn’t recommended for best texture. If you want a lighter option, use light mayonnaise to reduce overall fat while keeping the sauce tang.