Big Mac Pasta Salad
A fun twist on a classic, combining the flavors of a Big Mac with the heartiness of pasta, perfect for gatherings and potlucks.
Ingredients
Pasta and Meat
- 300 g Pasta Any shape preferred; shells or rotini work well.
- 1 lb Ground Beef Can substitute with turkey or plant-based alternatives.
Dressing and Toppings
- 1 cup Mayonnaise Greek yogurt can be used for a healthier option.
- ¼ cup Ketchup Adds iconic Big Mac flavor.
- ¼ cup Dill Pickles Chopped; sweet pickles can be used if preferred.
- ½ cup Yellow Onion Finely chopped.
- 1 cup Shredded Lettuce
- 1 cup Shredded Cheddar Cheese Optional garnish.
- 1 tbsp Sesame Seeds Optional, for garnish.
Instructions
Cooking Pasta
- In a large pot, boil water with a pinch of salt. Add the pasta and cook according to package instructions until al dente. Drain the pasta.
Preparing the Beef
- In a skillet over medium heat, add the ground beef. Cook until browned for about 5-7 minutes, breaking it apart with a wooden spoon.
Making the Dressing
- In a separate bowl, whisk together mayonnaise, ketchup, and a dash of salt and pepper.
Combining Ingredients
- In a large mixing bowl, combine cooked pasta, cooked beef, chopped pickles, onions, lettuce, and shredded cheese. Drizzle the dressing over the entire mixture and gently toss to coat.
Chilling the Salad
- Cover and refrigerate the pasta salad for at least 30 minutes for the best flavor.
Serving
- Optionally, sprinkle some sesame seeds on top before serving.
Notes
Consider adding diced jalapeños for heat or substituting fresh herbs like parsley for added flavor. For a vegan version, replace ground beef with lentils and use plant-based mayonnaise.