Name: Big Mac Pasta Salad
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)

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.