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Big Mac Pasta Salad Recipe – The Ultimate Crowd-Pleaser

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Big Mac Pasta Salad is a delightful twist on the classic burger, transforming all the iconic flavors into a satisfying cold pasta dish. Perfect for potlucks and BBQs, this recipe is sure to impress your guests!

Ingredients

  • small pasta shapes (elbow macaroni, ditalini, or small shells)
  • lean ground beef (80/20)
  • salt
  • black pepper
  • mayonnaise
  • ketchup
  • yellow mustard
  • sweet pickle relish
  • dill pickle relish
  • apple cider vinegar
  • onion powder
  • garlic powder
  • paprika
  • shredded sharp cheddar cheese
  • diced dill pickles
  • finely diced white onion
  • shredded iceberg lettuce
  • toasted sesame seeds (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen small pasta shape and cook according to package directions until it’s al dente. Once cooked, drain the pasta thoroughly and rinse it under cold water to stop the cooking process. Set aside to drain completely.
  2. Brown the Ground Beef: Heat a large skillet over medium-high heat. Add your lean ground beef, breaking it up with a spoon as it cooks. Season with salt and black pepper. Cook until fully browned, then drain off any excess fat and let it cool slightly.
  3. Prepare the Big Mac Sauce: In a medium-sized bowl, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, dill pickle relish, apple cider vinegar, onion powder, garlic powder, and paprika until smooth and creamy. Adjust seasonings if needed.
  4. Chop Your Veggies: Finely dice your dill pickles and white onion. Shred your iceberg lettuce thinly, but hold off on adding this until just before serving.
  5. Assemble the Salad Base: In a large mixing bowl, combine the cooled pasta, ground beef, diced pickles, diced onion, and shredded cheddar cheese.
  6. Dress the Salad: Pour about two-thirds of your Big Mac sauce over the pasta mixture. Gently fold everything together until evenly coated in the sauce. Add more sauce if needed.
  7. Chill for Flavor: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, ideally 4 hours or overnight.
  8. Add Lettuce and Serve: Just before serving, gently fold in the shredded iceberg lettuce. Transfer to a serving bowl and garnish with toasted sesame seeds if desired. Serve cold.

Nutrition

Keywords: Allowing the pasta salad to chill for at least 2-4 hours is key for flavor melding. Always fold in the lettuce just before serving to maintain its crispness.

Find it online: https://softtasty.com/big-mac-pasta-salad-recipe-the-ultimate-crowd-pleaser/