This unique pasta salad captures the iconic flavors of a classic Big Mac, combining creamy dressing, crunchy vegetables, and savory ground beef. It's ideal for picnics, BBQs, and casual dinners.
Ingredients
Scale:
8 ounces elbow macaroni or rotini pasta
1 pound ground beef
1 cup shredded iceberg lettuce
1 cup diced tomatoes
1/2 cup diced pickles
1/4 cup finely chopped onion
1 cup shredded cheddar cheese
1 cup mayonnaise
1/4 cup ketchup
2 tablespoons yellow mustard
1 tablespoon white vinegar
1 tablespoon sugar
Salt and black pepper to taste
Instructions
In a large pot of boiling salted water, cook the elbow macaroni or rotini pasta according to the package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
In a skillet over medium heat, add the ground beef. Cook, breaking it apart with a spatula, until browned and fully cooked, about 6-8 minutes. Drain excess fat and let it cool slightly.
In a medium bowl, whisk together the mayonnaise, ketchup, yellow mustard, white vinegar, and sugar until smooth and creamy. Season with salt and black pepper to taste.
In a large mixing bowl, add the cooked pasta, browned ground beef, shredded lettuce, diced tomatoes, diced pickles, chopped onion, and shredded cheddar cheese. Mix thoroughly.
Pour the prepared dressing over the pasta salad mixture and gently toss until everything is evenly coated.
Cover the bowl with plastic wrap or a lid, and refrigerate for at least 30 minutes to let the flavors meld together.
Give the salad a good stir before serving. Enjoy your Big Mac Pasta Salad cold.
