Big Mac pasta salad is the perfect blend of comfort food and summer picnic staple. With all the familiar flavors of a classic Big Mac, this creamy, tangy, and savory pasta salad is a crowd-pleaser.
Whether you’re headed to a cookout, throwing a backyard bash, or simply craving something indulgent, Big Mac pasta salad delivers bold flavors and nostalgic vibes in every bite.
Star Players in This Big Mac Pasta Salad
- Ground beef – A hearty base that mimics the burger patty, giving the salad its signature savory bite.
- Elbow macaroni – The perfect pasta shape to soak up all the creamy, tangy dressing.
- Cheddar cheese – Adds a sharp richness that pairs beautifully with the beef and dressing.
- Dill pickles – Bring crunch and that unmistakable Big Mac zing.
- Romaine lettuce – Fresh and crisp, it balances the creamy texture.
- Cherry tomatoes – Juicy pops of sweetness that brighten each forkful.
- Red onion – A bold addition that cuts through the creaminess with its sharp bite.
- Toasted burger bun pieces – A playful nod to the original sandwich, giving every bowl a toasty crunch.
Let’s Make It! How to Pull Off This Big Mac Pasta Salad
Start by cooking the elbow macaroni until al dente, then rinse under cool water. While the pasta cools, brown the ground beef in a skillet with a sprinkle of garlic powder.
Whisk together the creamy dressing ingredients: mayo, ranch, Dijon, vinegar, paprika, onion and garlic powders, and salt. This combo channels that iconic Big Mac sauce flavor.
Prep the veggies: dice the red onion, chop the pickles, shred the lettuce, and quarter the tomatoes. Toast chopped burger bun pieces in the oven until golden and crispy.
In a large bowl, combine the pasta, seasoned beef, cheese, veggies, and creamy dressing. Toss until everything is evenly coated. Fold in the crunchy bun croutons just before serving or right after chilling.
Pro Tips for the Ultimate Big Mac Salad Vibe
For the best flavor, let the pasta salad chill for at least 30 minutes before serving. This gives the beef, cheese, and veggies time to absorb that crave-worthy dressing. If you’re prepping ahead, keep the lettuce and bun croutons separate and add just before serving to keep things crisp.
Want a lighter version? Swap half the mayo with Greek yogurt or opt for ground turkey instead of beef. For extra tang, add a splash of pickle juice to the dressing. And if you’re a spice lover, a dash of hot sauce in the dressing won’t hurt.
Storing the Burger-Inspired Goodness
To keep leftovers tasting fresh, store the pasta salad in an airtight container in the fridge for up to 3 days. The lettuce might wilt slightly, so feel free to add a handful of fresh greens before serving again. Skip freezing—mayo-based dressings don’t hold up well in the freezer, and the texture of the salad can turn soggy once thawed.
For best results when reheating, remove the lettuce and toast new bun pieces to keep that satisfying crunch.
Big Mac Pasta Salad
Ingredients
For the Beef
- 1 lb ground beef
- ½ tsp garlic powder
- For the Dressing
- ½ tsp onion powder
- 1 cup mayonnaise
- Salt to taste
- ½ tbsp white vinegar
- ½ tsp garlic powder
- 1 tsp paprika
- ½ cup ranch dressing
- 1 tsp Dijon mustard
For the Salad
- 1 cup shredded or sliced cheddar cheese
- 1 lb elbow macaroni
- 1 medium red onion finely diced
- 8 –10 cherry tomatoes quartered
- 2 cups romaine lettuce shredded
- Salt and freshly ground black pepper to taste
- ½ cup finely chopped dill pickles
- 1 burger bun
Instructions
- Cook elbow macaroni according to package instructions until al dente. Drain thoroughly and rinse under cold water to halt the cooking process; set aside. Meanwhile, prepare the vegetables: finely dice the red onion, chop the dill pickles, shred the romaine lettuce, and quarter the cherry tomatoes.
- In a skillet set over medium heat, brown the ground beef, breaking it apart as it cooks. Once browned, drain any rendered fat and sprinkle in garlic powder to season. Set the meat aside to cool slightly.
- Combine mayonnaise, ranch dressing, Dijon mustard, white vinegar, paprika, onion powder, garlic powder, and salt in a mixing bowl, whisking until smooth to form a creamy, tangy dressing.
- Slice the burger bun into small, bite-sized cubes. Lightly coat the pieces with cooking spray or a touch of olive oil and toast in the oven for several minutes until golden and crisp.
- In a large bowl, combine the cooled pasta, seasoned beef, cheddar cheese, prepared vegetables, and dressing. Mix gently but thoroughly to coat all components evenly. Just before serving, fold in the toasted bun croutons for added texture.