Go Back

Big Mac Pasta Salad

Big Mac pasta salad combines elbow macaroni with seasoned ground beef, shredded cheddar, crunchy iceberg lettuce, diced pickles, and red onion, all coated in a creamy copycat Big Mac sauce. The cold, tangy, burger-inspired flavors make it ideal for a crowd and a fast make-ahead fun salad.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chill time 2 hours
Total Time 2 hours 35 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Salad base
  • 1 lb elbow macaroni
  • 1 lb ground beef
  • 1 tbsp burger seasoning
  • 2 cup shredded iceberg lettuce
  • 2 cup cheddar cheese, shredded
  • 0.5 cup dill pickles, diced
  • 0.5 cup red onion, finely diced
Big Mac sauce
  • 1 cup mayonnaise
  • 0.25 cup ketchup
  • 2 tbsp yellow mustard
  • 2 tbsp pickle juice
  • 1 tbsp sugar
  • 1 sesame seeds for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta and beef
  1. Cook the elbow macaroni according to package directions until tender, then drain and rinse with cold water to stop the cooking.
  2. Brown the ground beef in a cast iron skillet with burger seasoning over medium-high heat until no longer pink, then drain and cool completely.
Make sauce and assemble
  1. For Big Mac sauce, whisk together mayonnaise, ketchup, yellow mustard, pickle juice, and sugar until smooth and glossy.
  2. In a large bowl, combine the cooked macaroni, ground beef, shredded iceberg lettuce, cheddar cheese, diced dill pickles, and red onion.
  3. Pour Big Mac sauce over the salad and toss thoroughly until everything is evenly coated and creamy.
Chill and finish
  1. Refrigerate the salad for at least 2 hours to firm up and let flavors meld.
  2. Just before serving, sprinkle with sesame seeds and serve cold, with a visible mix of cheese and pickles.

Notes

Pro tip: cool the pasta and ground beef fully before mixing so the sauce stays creamy instead of getting runny. Store covered in the refrigerator for 3–4 days; freezing is not recommended because lettuce and pickles lose crispness. For a lighter option, use light mayonnaise (and keep the same mustard/pickle-juice balance) to reduce calories without changing the tangy Big Mac-style flavor.