Big Mac Pasta Salad

Name: Big Mac Pasta Salad With Ground Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 16 oz large elbow macaroni; 1 tbsp olive oil; 1 lb ground beef; 1 tsp beef bouillon powder; 1 tbsp Worcestershire sauce; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1/2 head iceberg lettuce, thinly sliced; 1/2 large white onion, thinly sliced; 8 oz medium cheddar cheese, diced; 1 pint cherry tomatoes, quartered; 1 cup mayonnaise; 1/4 cup ketchup; 1 tbsp Dijon mustard; 1/4 cup sweet pickle relish; 2 tbsp white vinegar; 1 tbsp granulated sugar; 1 tsp garlic powder (for dressing)

Big Mac Pasta Salad transforms the iconic burger into a creamy, make-ahead pasta dish with seasoned ground beef, crisp lettuce, and special sauce. It's ideal for summer gatherings and meal prep because it tastes better after sitting overnight.

🍴Copycat

🌍American 🏷️Pasta salad 🏷️Big mac salad 🏷️Ground beef 🏷️Cheddar cheese Macaroni

🏷️

-0:00

cookwithaudsonTikTok

Total

30 min

Servings

6

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok · by cookwithauds

-0:00

cookwithaudsonTikTok

Ingredients

16 oz large elbow macaroni
1 tbsp olive oil
1 lb ground beef
1 tsp beef bouillon powder
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 head iceberg lettuce, thinly slicedoptional
1/2 large white onion, thinly sliced
8 oz medium cheddar cheese, diced
1 pint cherry tomatoes, quartered
1 cup mayonnaise
1/4 cup ketchup
1 tbsp Dijon mustard
1/4 cup sweet pickle relish
2 tbsp white vinegar
1 tbsp granulated sugar
1 tsp garlic powder (for dressing)

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Instructions

1
Cook elbow macaroni in salted boiling water according to package directions, but remove it 1-2 minutes before it reaches al dente. Drain and set aside to cool.
2
While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
3
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until it begins to brown.
4
Season the beef with beef bouillon, Worcestershire sauce, garlic powder, onion powder, and paprika. Stir to combine and continue cooking until the beef is fully browned and cooked through. Set aside to cool.
5
Prepare the vegetables: thinly slice the iceberg lettuce, thinly slice the white onion, dice the cheddar cheese, and quarter the cherry tomatoes.
6
In a small bowl, make the dressing by combining mayonnaise, ketchup, Dijon mustard, sweet pickle relish, white vinegar, granulated sugar, and garlic powder.
7
Whisk the dressing ingredients until smooth and fully combined.
8
In a large mixing bowl, add the cooled pasta, cooked ground beef, sliced lettuce, sliced onion, diced cheddar, and quartered tomatoes.
9
Pour the prepared dressing over all the ingredients in the bowl.
10
Toss everything together until the salad is evenly coated in the dressing. Serve immediately.

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Tips & Notes

Pro tips

Brown the ground beef in small, even crumbles—don't overmix or it will clump. Break it apart with a wooden spoon as it cooks for better texture.
Season the beef while cooking with the spices listed, then taste and adjust before combining with pasta to ensure even flavor distribution.
Cool the cooked pasta to room temperature and the beef mixture completely before mixing with dressing to prevent the salad from becoming mushy or warm.
Add fresh lettuce and onion just before serving or up to 2 hours prior; longer contact with dressing will soften them.

Substitutions

Elbow macaroni → ditalini, cavatappi, or rotini (all hold dressing similarly)
Iceberg lettuce → romaine, green leaf, or shredded cabbage (avoid arugula; too peppery)
Beef bouillon powder → 1/2 beef broth cube or 1/4 tsp salt plus 1/4 tsp MSG (optional)
Cheddar cheese → sharp cheddar, American cheese, or Colby (use the same amount)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; add fresh lettuce and onion the day of serving. Reheat is not recommended; serve chilled or at room temperature.