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Big Mac Pasta Salad

Big Mac pasta salad with elbow macaroni, juicy seasoned ground beef, crunchy iceberg lettuce, cheddar, pickles, and a classic copycat Big Mac sauce. This burger pasta salad is tossed until creamy, then chilled for 2 hours so every bite tastes like a Big Mac without the bun.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Big Mac pasta salad base
  • 1 lb elbow macaroni Use elbow macaroni for the classic burger-pasta bite.
  • 1 lb ground beef Lean ground beef helps keep the salad from feeling greasy after chilling.
  • 1 tbsp burger seasoning Choose a seasoning blend you like for a true burger flavor.
  • 2 cup iceberg lettuce, shredded Keeps a crisp texture after the salad chills.
  • 2 cup cheddar cheese, shredded Shred fresh or use pre-shredded for melting into the warm pasta.
  • 0.5 cup dill pickles, diced Diced pickles provide the signature tang.
  • 0.5 cup red onion, finely diced Dice small so each forkful gets onion bite.
Big Mac sauce and finishing
  • 1 cup mayonnaise Creates the creamy, burger-sauce feel.
  • 0.25 cup ketchup Adds color and tang.
  • 2 tbsp yellow mustard Brings the classic sweet-then-tang profile.
  • 2 tbsp pickle juice Boosts pickle flavor in the sauce.
  • 1 tbsp sugar Balances the acidity for a closer copycat taste.
  • 0.1 sesame seeds Optional garnish; sprinkle on top right before serving.

Equipment

  • 1 sheet pan
  • 1 large pot
  • 1 large mixing bowl

Method
 

Cook components
  1. Bring a large pot of water to a boil and cook the elbow macaroni according to package directions. Drain and rinse with cold water until chilled.
  2. Add ground beef to a skillet and cook over medium-high heat until browned, about 8–10 minutes. Stir in burger seasoning, then drain if needed and cool completely to room temperature.
Mix Big Mac sauce
  1. In a large bowl, whisk together mayonnaise, ketchup, yellow mustard, pickle juice, and sugar until smooth. Chill the sauce briefly while you assemble the salad if your bowl is warm.
Assemble and chill
  1. In the large bowl, combine pasta, cooked ground beef, shredded iceberg lettuce, shredded cheddar, diced dill pickles, and finely diced red onion. Toss gently to distribute evenly.
  2. Pour the Big Mac sauce over the salad and toss until every ingredient is lightly coated. If it looks dry, toss a few more times until glossy.
  3. Refrigerate for at least 2 hours to set the flavors. Right before serving, sprinkle sesame seeds over the top and serve cold.

Notes

Pro tip: rinse pasta well with cold water and cool the beef before mixing—this prevents clumping and keeps the cheese from turning oily. Store covered in the refrigerator for up to 4 days (best texture at day 2). Freezing isn’t recommended because the lettuce and pasta texture will soften. For a lighter version, use reduced-fat cheddar and light mayonnaise (flavor is still close with the same sauce method).