Description
A fun twist on the classic Big Mac, this pasta salad features ground beef, pickles, lettuce, and a creamy dressing combined with elbow macaroni.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb ground beef
- 1 cup diced pickles
- 1/2 cup diced onions
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup ketchup
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni: Boil water in a pot, add elbow macaroni, and cook until al dente. Drain and cool.
- Brown the ground beef: In a skillet, cook ground beef over medium heat until browned, breaking apart to cook thoroughly. Drain excess fat.
- Combine ingredients: In a large bowl, mix cooled macaroni, cooked beef, pickles, onions, lettuce, tomatoes, and cheddar.
- Make the dressing: Whisk ketchup, mayonnaise, and mustard together until smooth.
- Mix it all together: Toss dressing with pasta salad mixture until evenly coated.
- Season to taste: Add salt and pepper, then toss again.
- Chill before serving: Refrigerate for at least 30 minutes before serving.
Notes
For best flavor, chill the salad before serving. Customize the dressing for personal preferences.
- Prep Time: 10
- Cook Time: 25
- Category: Salad
- Method: Mixing and chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 365
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg