I first made this Big Mac Pasta Salad on a busy weeknight when I wanted something nostalgic, filling, and fast. It tastes like a deconstructed fast-food favorite—seasoned ground beef, tangy pickles, cheddar, and that creamy ketchup-mayo-mustard dressing—tossed with rotini for a family-friendly pasta salad that holds up well in lunchboxes and at backyard cookouts. If you like classic diner flavors but need something you can prep ahead, this is the recipe to keep in your rotation. For another bright, veggie-forward pasta salad idea, try this Healthy Street Corn Pasta Salad I often pair with lighter mains.

Why you’ll love this dish

This Big Mac Pasta Salad gives you all the savory, tangy flavors of a Big Mac in a spoonable, pasta-salad form. It’s quick, budget-friendly, and hits multiple cravings at once: salty beef, buttery cheddar, crisp lettuce, and crunchy pickles in a familiar creamy dressing. It’s kid-approved, portable for potlucks, and easy to scale up for a crowd.

"Comfort-food nostalgia in a bowl — every forkful reminds me of a happy, messy drive-thru memory, but better because it’s homemade." — weekday dinner convert

It’s also forgiving: swap proteins, dressings, or pasta shapes without losing the spirit of the dish. For a southwestern spin to serve alongside, consider the flavors in this Tasty Mexican Street Corn Pasta Salad.

How this recipe comes together

Boil rotini until just al dente and cool to stop cooking.
Brown ground beef and drain off fat. Cool slightly to protect the dressing from breaking down.
Mix pasta, beef, lettuce, pickles, and cheddar in a large bowl.
Whisk mayonnaise, ketchup, mustard, and vinegar into a smooth dressing.
Toss the dressing with the salad, chill at least 30 minutes so flavors marry, then taste and adjust seasoning before serving.

This overview sets expectations: cook, cool, combine, dress, chill—no complicated steps or special equipment needed.

Gather these items

8 oz rotini pasta (or another short pasta)
1 lb ground beef
1 cup lettuce, chopped (iceberg or romaine)
1/2 cup pickles, diced (dill or bread-and-butter)
1/2 cup cheddar cheese, shredded
1/2 cup mayonnaise
1/4 cup ketchup
2 tbsp yellow mustard
1 tbsp white vinegar
Salt and pepper to taste

Notes/substitutions:

Use whole-wheat or gluten-free rotini to suit dietary needs.
For less fat, swap ground turkey or lean beef and drain thoroughly.
For a lighter dressing, replace up to half the mayo with plain Greek yogurt.

Directions to follow

Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add rotini and cook according to package directions until al dente (usually 8–10 minutes). Drain and rinse briefly under cold water to stop cooking. Set aside to cool.
Heat a skillet over medium. Add the ground beef and break it up with a spatula. Cook until no pink remains and small browned bits appear, about 6–8 minutes. Season lightly with salt and pepper. Drain any excess fat and let the beef cool slightly.
In a large mixing bowl, combine the cooled pasta, cooked beef, chopped lettuce, diced pickles, and shredded cheddar.
In a small bowl, whisk together the mayonnaise, ketchup, mustard, white vinegar, and a pinch of salt and pepper until smooth. Taste and adjust acidity or seasoning.
Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
Cover and refrigerate for at least 30 minutes so the flavors meld and the salad chills. Taste before serving and add a little more vinegar if you want extra brightness.
Serve chilled as a casual main dish or a hearty side at cookouts.

Short, clear steps make this easy to follow even when you’re multitasking in a busy kitchen.

Best ways to enjoy it

Serve this pasta salad chilled, scooped into bowls or spread on a platter for family-style eating. Pairing ideas:

Grill hot dogs, burgers, or marinated chicken for a full backyard meal.
Add a crisp green salad and iced tea for a simple weeknight menu.
Spoon onto a bed of extra romaine and call it a lunch salad.
Top with a few extra pickle slices or sesame seeds for crunch and presentation.

A quick tip: keep some crunchy lettuce to sprinkle on top just before serving so you retain texture.

How to store & freeze

Refrigerate: Store in an airtight container and refrigerate promptly. Consume within 3–4 days for best quality.
Freezing: Mayonnaise-based pasta salads do not freeze well—the texture separates. If you must freeze, freeze the cooked beef separately (3 months) and the pasta separately, then combine with fresh dressing after thawing.
Food safety: Don’t leave the salad out at room temperature for more than 2 hours (1 hour if over 90°F). Chill promptly to reduce bacterial growth.

Label containers with date and components if you plan to make ahead for a party.

Pro chef tips

Cool everything: Make sure pasta and beef are cooled before adding the mayo-based dressing to avoid thinning and separation.
Texture balance: Dice pickles small so each bite has a balanced flavor; add lettuce just before serving or leave half the lettuce out until plating to prevent sogginess.
Browning matters: Let the beef brown properly for caramelized flavor—don’t overcrowd the pan. If you want extra depth, add a teaspoon of Worcestershire sauce while cooking.
Shortcut: Use rotisserie chicken or canned chicken for a quick weeknight swap. For a lighter version, swap half the mayo for Greek yogurt. For inspiration on bright pasta salads with corn and fresh toppings, check this Tasty Mexican Street Corn Pasta Salad.

Creative twists

Cheeseburger style: Stir in a tablespoon of finely chopped onion and a pinch of smoked paprika for a closer cheeseburger flavor.
Vegetarian: Replace the beef with seasoned cooked lentils or a plant-based crumbled protein.
Spicy kick: Add a few dashes of hot sauce to the dressing or a minced jalapeño to the salad.
Deluxe: Fold in diced tomato and thinly sliced red onion right before serving for freshness and color.

Common questions

Q: Can I make this ahead of time?
A: Yes — make it up to a day ahead. Keep in mind lettuce can soften; either add it just before serving or reserve half to toss in right before plating.

Q: How long will leftovers keep?
A: Stored in an airtight container, it will keep 3–4 days in the refrigerator. Discard if it smells off or the texture becomes excessively watery.

Q: Can I use ground turkey or chicken instead of beef?
A: Absolutely. Ground turkey or chicken works fine; brown and season them the same way. They’ll produce a slightly different, milder flavor.

Q: Is it safe to leave mayonnaise-based salads out at a buffet?
A: No — follow the 2-hour rule (1 hour above 90°F). Keep the salad on ice or in small batches that rotate from the fridge to reduce risk.

Q: Can I make this without mayonnaise?
A: Try a 50/50 swap with Greek yogurt or use an oil-and-vinegar based dressing for a totally different, lighter profile.

Conclusion

This Big Mac Pasta Salad is a practical, comforting recipe that transforms familiar fast-food notes into a family-friendly pasta bowl—easy to make, easy to customize, and great for leftovers. For another take on flavorful, homey pasta salads, see the original inspiration and variations at Slow Roasted Italian’s Big Mac Pasta Salad recipe. If you want a version with more vibrant, street-corn flavors to serve alongside, check out this playful take from Kitchen Fun With My 3 Sons’ Big Mac Pasta Salad.