Description
Experience the nostalgic flavors of a Big Mac in a vibrant pasta salad that’s perfect for any occasion. This dish combines seasoned beef, creamy special sauce, and fresh veggies for a satisfying twist on a classic favorite.
Ingredients
- Small pasta shapes (elbow macaroni, ditalini, or small shells)
- Lean ground beef
- Salt
- Black pepper
- Mayonnaise
- Ketchup
- Yellow mustard
- Sweet pickle relish
- White vinegar (or apple cider vinegar)
- Onion powder
- Garlic powder
- Paprika
- Dill pickles (finely diced)
- White onion (finely diced)
- Shredded iceberg lettuce
- Shredded sharp cheddar cheese
Instructions
- Cook the pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a skillet, brown the ground beef over medium-high heat, breaking it up until crumbled. Drain excess fat and season with salt and black pepper.
- In a medium bowl, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, onion powder, garlic powder, and paprika to make the special sauce. Whisk until smooth.
- Finely dice dill pickles and white onion. Shred the cheddar cheese. Hold off on preparing the iceberg lettuce until just before serving.
- In a large mixing bowl, combine the cooled pasta, cooked ground beef, diced pickles, diced onion, and shredded cheddar cheese. Pour the special sauce over the mixture and gently fold to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, ideally 4 hours or overnight. Just before serving, fold in the shredded iceberg lettuce.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: For a vegan version, use plant-based ground 'beef' and vegan mayonnaise. Adjust the special sauce ingredients to taste, adding more vinegar for tang or cayenne for spice. Always add lettuce just before serving to maintain its crispness.