Description
This Big Mac pasta salad has seasoned beef, cheddar, pickles, and a creamy tangy dressing. It is good for potlucks and simple dinners.
Ingredients
- 8 ounces elbow macaroni
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup diced dill pickles
- 1 cup halved cherry tomatoes
- 1/2 cup diced red onion
- 1 cup shredded cheddar cheese
- 3/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon pickle juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
Instructions
- Cook macaroni following package directions until al dente. Drain the pasta and rinse it with cold water, then set it aside.
- Cook ground beef in a skillet over medium heat until it is fully browned. Season the beef with salt, pepper, and garlic powder. Drain any extra fat and let the beef cool.
- Combine the cooled pasta, cooked beef, diced pickles, cherry tomatoes, red onion, and shredded cheddar cheese in a large bowl.
- Whisk together mayonnaise, ketchup, mustard, pickle juice, garlic powder, onion powder, and paprika in a separate bowl until the mixture is smooth.
- Pour the dressing over the pasta mixture and toss until all ingredients are coated evenly.
- Refrigerate the salad for at least 30 minutes before you serve it so the flavors can blend. Stir the salad before serving.
Notes
- Add chopped lettuce just before serving for extra crunch.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Salad
- Method: No Cook (Dressing)
- Cuisine: American