Ingredients
Equipment
Method
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rotini or elbow macaroni and cook according to package directions until al dente. Drain the pasta well and rinse with cold water to cool it down and prevent it from sticking. Transfer the cooled pasta to a large mixing bowl.1 pound rotini or elbow macaroni pasta
- Brown the Ground Beef: While the pasta is cooking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess grease.1 pound ground beef
- Sauté the Onion: Add the finely chopped yellow onion to the skillet with the browned ground beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.1 pound ground beef, 1 medium yellow onion
- Prepare the Big Mac Dressing: In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, yellow mustard, white vinegar, garlic powder, onion powder, salt, and black pepper until smooth and well combined.0.5 cup mayonnaise, 0.25 cup ketchup, 2 tablespoons sweet pickle relish, 1 tablespoon yellow mustard, 1 teaspoon white vinegar, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon salt, 0.125 teaspoon black pepper
- Assemble the Salad: Add the cooked ground beef and onion mixture to the bowl with the cooled pasta. Add the shredded iceberg lettuce, chopped dill pickles, and shredded cheddar cheese to the bowl.1 pound rotini or elbow macaroni pasta, 1 pound ground beef, 1 medium yellow onion, 1 cup shredded iceberg lettuce, 1 cup chopped dill pickles, 0.5 cup shredded cheddar cheese
- Dress the Salad: Pour about ¾ of the Big Mac dressing over the ingredients in the bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing. If the salad seems a little dry, you can add more dressing until it reaches your desired consistency.0.5 cup mayonnaise, 0.25 cup ketchup, 2 tablespoons sweet pickle relish, 1 tablespoon yellow mustard, 1 teaspoon white vinegar, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon salt, 0.125 teaspoon black pepper
- Chill and Serve: Cover the bowl and refrigerate the Big Mac Pasta Salad for at least 30 minutes to allow the flavors to meld. This chilling time also ensures the salad is refreshingly cool. Before serving, you can garnish with extra chopped parsley for a pop of color.0.25 cup chopped fresh parsley
Notes
Refrigerate leftovers promptly in an airtight container. Stays fresh for 3-4 days. Best served cold.