Big Mac Pasta Salad
Packed with flavor, texture, and color, this Big Mac Pasta Salad is just like a Big Mac burger, with amazing sauce, served in an epic bowl. Serves 12-16.
Ingredients
For the salad:
- 2 lbs ground beef, cooked and crumbled
- 1 tsp garlic powder
- 1 pound spaghetti pasta, cooked and drained
- 3 cups diced cheddar cheese
- 3 cups cherry tomatoes, halved
- 3 cups dill pickles cut into chunks, we used Grillo's pickle spears
- 1 cup diced red onions
- 2 7 oz bags chopped butter lettuce, (or about 4 cups)
For the Big Mac copycat dressing:
- 1 ½ cup mayonnaise
- ½ cup sweet pickle relish
- 3 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
- 2 teaspoon paprika
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
Instructions
- Cook the pasta according to package directions. NOTE: When adding the spaghetti, break it in half before adding to the boiling water. Cook the pasta about 1-2 minutes less so it’s al dente. Rinse pasta under cool water and drain. Set aside.
- In a large skillet over medium heat, cook the ground beef until cooked through. Drain excess grease, or absorb with a paper towel, and season with ½ teaspoon garlic powder. Set aside.
- In a small bowl, add the dressing ingredients. Whisk until combined.
- In an epic salad bowl, add the drained spaghetti, the lettuce, cooked ground beef, cheese, pickles, tomatoes, and red onions.
- Pour the mixed dressing over all of the ingredients and using 2 wood spoons or paddles, mix the dressing into the salad until fully combined.
- Serve pasta salad at room temperature. But if you are making ahead, you can serve it chilled.
Nutrition Facts
Calories: 673kcal, Carbohydrates: 37g, Protein: 26g, Fat: 47g, Saturated Fat: 15g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 834mg, Potassium: 479mg, Fiber: 3g, Sugar: 6g, Vitamin A: 846IU, Vitamin C: 10mg, Calcium: 254mg, Iron: 3mg