Description
A delicious pasta salad inspired by the flavors of a Big Mac, featuring creamy dressing, fresh vegetables, and hearty ingredients.
Ingredients
Scale
- 2 cups pasta (elbow macaroni, rotini, or gluten-free)
- 1 lb ground beef or vegetarian substitute
- 1 cup cheddar cheese, shredded
- 1/2 cup dill pickles, diced
- 1 cup cherry or grape tomatoes, halved
- 2 cups lettuce (romaine or iceberg), chopped
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tbsp mustard
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil salted water, add pasta, and cook according to package instructions until al dente. Drain and rinse under cold water.
- Brown the meat: In a skillet over medium heat, brown the ground beef (or substitute) while stirring in garlic and onion powder. Drain excess fat and let cool.
- Prepare the dressing: In a large bowl, whisk together mayonnaise, ketchup, mustard, and Worcestershire sauce until smooth.
- Combine ingredients: Add cooled pasta, cooked meat, shredded cheese, diced pickles, and chopped tomatoes to the dressing. Toss gently to combine.
- Add lettuce: Just before serving, fold in the chopped lettuce.
- Chill: Let the salad chill in the refrigerator for at least 30 minutes.
Notes
For a vegetarian option, replace ground beef with cooked lentils or mushrooms. Use Greek yogurt instead of mayonnaise for a lighter dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
Keywords: pasta salad, Big Mac, creamy dressing, potluck, crowd-pleaser