It was only a matter of time before I turned a pasta salad into a Big Mac version, let’s be honest! And I have to say, I was very pleased with how it turned out!
It’s creamy, tangy, a little crunchy, super nostalgic, and perfect for cookouts, meal prep, or just a fun dinner side that gets people talking. If you love that classic Big Mac flavor but want it cold and spoonable, this one’s for you.
Why You’ll Love This Recipe
- Fast & easy: Everything comes together in under 30 minutes.
- Make-ahead friendly: Perfect for prepping ahead for BBQs, potlucks, or weekday lunches.
- Customizable: Use homemade or store-bought mayo and relish, add crushed potato chips on top, swap pasta shapes, or make it low-carb with only lettuce.
Make-Ahead Tips
- You can make the full salad (minus the lettuce) up to 2 days in advance and store it in an airtight container in the fridge.
- Store the chopped lettuce separately and stir it in just before serving.
- The dressing can be made up to 3–4 days in advance and stored in a jar.
How to Store Leftovers
Store leftovers in the fridge in an airtight container for up to 3 days.
The lettuce might soften a bit, but it’s still totally delicious. If you’re planning ahead, keep the lettuce separate until serving.
How to Serve
This Big Mac Pasta Salad is a total conversation piece at:
- Cookouts and BBQs
- Game day spreads
- Weeknight dinners with grilled chicken or burgers
- Meal prep lunches—just shake it up in a mason jar and go
Pro Tips
- Want even more Big Mac energy? Sprinkle sesame seeds on top.
- Craving extra crunch? Toss on some crushed potato chips or air-fried tater tots.
- Make it low-carb by replacing the pasta with chopped lettuce and serving it as a bowl.
Big Mac Pasta Salad
Yield:
6-8
Prep Time:
15 minutes
Cook Time:
10 minutes
Additional Time:
15 minutes
Total Time:
40 minutes
Ingredients
For the salad:
- 8 oz elbow macaroni (or pasta of choice)
- 1 lb ground beef
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt & pepper to taste
- 1 tbsp yellow mustard
- 1 cup yellow cheddar, cut into small cubes
- 1/2 cup dill pickles, diced
- 1/2 cup red onion, finely chopped
- 1–2 cups chopped romaine or iceberg lettuce
- Optional: potato chips to crush on top, halved cherry tomatoes, sesame seeds for garnish
For the dressing:
- 3/4 cup mayonnaise (see homemade option below)
- 1/4 cup ketchup
- 2 tbsp yellow mustard
- 2 tbsp sweet pickle relish (see homemade option below)
- 1 tbsp white vinegar
- 1 tsp sugar
- 1/2 tsp paprika
- Salt & pepper to taste
Optional Homemade Sweet Pickle Relish
- 1/2 cup finely chopped dill pickles
- 1–2 tsp sugar (to taste)
- 1/2 tsp white vinegar or pickle brine
- Optional: pinch of celery seed or mustard seed
Optional Homemade Mayonnaise (from scratch)
- 1 egg
- 3/4 cup avocado oil
- 1 tsp white vinegar
- Salt & pepper to taste
Instructions
- Cook pasta in salted boiling water until al dente according to cooking instructions. Drain and rinse with cold water to stop cooking.
- Brown the beef in a skillet, drain fat and season with onion powder, garlic powder, mustard, salt, and pepper. Set aside to cool.
- If making mayonnaise from scratch, add all ingredients to a slim container. Blend with immerdsion blender until smooth. For hoemmade relish, mix together all ingredients and allow to sit for 5 minutes so flavors can blend.
- In a bowl, whisk together mayonnaise, ketchup, mustard, relish, vinegar, sugar, paprika, salt, and pepper.
- In a large bowl, combine the cooled pasta, mustard beef, cubed cheddar, pickles, and red onion. Add dressing and toss to coat.
- Chill for 15–30 minutes to let flavors meld (optional).
- Just before serving, fold in the lettuce. Top with sesame seeds or extra pickles if desired. Crush potato chips right on top and serve with extra on the side. Enjoy!