Big Mac Pasta Salad Recipes

MAC-DADDI-RONI SALAD

Steps:

• In a medium pot, boil water and add salt. Add pasta, cook until al dente, and place into an ice water bath.
• In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools down.
• When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine.

BIG MAC PASTA SALAD

Steps:

• Preheat oven to 375 degrees.
• Toss buns with canola oil and sprinkle with garlic salt.
• Add to baking sheet and cook for 6-8 minutes until toasted.
• Let cool while pasta cooks.
• Cook the elbow pasta according to the directions on the packaging, then rinse under cold water.
• Add beef and onion to a large skillet and cook on medium high heat, breaking it apart as you cook, 6-8 minutes.
• Let beef cool.
• Add the pasta, relish, tomatoes, lettuce, cheddar, big mac sauce and cooled beef to a large bowl and toss gently.
• Top with Croutons and serve (if you toss croutons they'll get soggy if it sits for too long).

BIG MAC SALAD

Steps:

• Place a large skillet over medium heat. Add ground beef, salt, and pepper. Cook until browned, breaking up the meat as it cooks. Remove from heat and let cool while you prepare the other ingredients.
• Once meat is ready, rinse and chop lettuce, chop pickles and tomatoes, and then peel and thinly slice the onion.
• In a medium bowl, whisk together all the big mac sauce ingredients until combined. If you want to sauce thinner (so you can drizzle it) add 1 tablespoon of water at a time and mix. Repeat until your desired consistency is reached.
• Assemble the salad by placing the lettuce in a large serving bowl, Top with cooked beef, tomatoes, pickles, cheese, and onion. Top with sauce and serve immediately.

Steps:

• Cook ground beef in a large skillet, on stovetop, over medium-high heat until cooked through. Drain.
• Add chopped pickles, onions, light Catalina salad dressing, mayonnaise, ketchup, relish, onion powder, salt and vinegar to cooked ground beef and stir until thoroughly combined. *It's ideal if you can let this sit in the fridge for at least a few hours, but it's not critical.
• Combine lettuce and tomatoes and add to large bowl, then add meat mixture.
• Sprinkle grated cheese over top of salad.
• Cut both thin buns into "mini buns" with a small round cookie cutter (you can even use the round side of a large icing tip or anything small and round) *You should get 6 mini buns from each larger bun.

BIG MAC SAUCE (COPYCAT)

Steps:

• Place all of the ingredients in bowl and stir to combine. Cover and refrigerate for at least 2 hours before serving. Shake or stir before serving. Will keep for up to 2 weeks. Makes approximately 3/4 cup of sauce.

BIG MAC SALAD

Steps:

• Gather the ingredients.
• In a large skillet over medium high heat, combine the ground beef, salt, Worcestershire sauce, onion powder, garlic powder, and black pepper. Cook for 8-10 minutes or until the beef is no longer pink. Set aside to cool slightly while preparing the rest of the salad.
• Meanwhile, prepare the special sauce dressing. In a medium bowl combine the mayonnaise, ketchup, diced pickles, yellow mustard, white vinegar, and paprika. Stir to combine or blend in a food processor or blender for a smoother sauce if you prefer. Refrigerate until ready to use.
• Assemble the salad. In a large bowl, combine the shredded iceberg lettuce, halved tomatoes, shredded cheddar cheese, pickle chips, and finely chopped onion.
• Toss with the cooled ground beef mixture and the special sauce salad dressing.
• Garnish with sesame seeds and serve.

BIG MAC PASTA SALAD

Steps:

• In a large salad bowl, toss together cooled pasta, cubed cheese, tomatoes, red onion, ground beef, romaine, and pickle chunks.
• In a small mixing bowl, whisk together all of the Big Mac Sauce ingredients. Pour dressing over the pasta salad ingredients and stir to coat evenly with the sauce.
• Serve immediately or cover with plastic wrap and chill in the refrigerator for 1-2 hours before serving.