Big Mac Pasta Salad Recipes

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 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.

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 SALAD

Steps:

• Toast all eight pieces of bread until just lightly golden-brown. Let cool and cut into cubes; set aside.
• Brown and drain the extra lean ground beef. Let cool.
• In a large bowl, combine the cooked and cooled ground beef, toasted bread cubes,finely chopped onions, shredded lettuce and cheese; toss well. Place in a large salad/serving bowl.
• In a seperate small bowl, stir together the mayonnaise, ketchup, relish, salt and pepper.
• Drizzle the dressing over the salad. You can either leave it drizzled or toss everything to evenly coat salad.
• Sprinkle with sesame seeds.

BIG MAC SALAD

Steps:

• Combine lettuce, tomato, onion, and pickle slices in a large bowl for salad. Set aside
• Heat butter in a large skillet and toss bread cubes in until lightly browned, 2 to 3 minutes.
• Combine olive oil, pickle juice, mustard, ketchup, and grill seasoning in a lidded jar for dressing. Close and shake until well combined. Set aside.
• Heat a large skillet over medium-high heat. Season ground beef with grill seasoning and add to the hot skillet. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cheese and stir into the beef until melted.
• Toss salad with the dressing just before serving. Put salad on plates and top with ground beef mixture and croutons.

BIG MAC PASTA SALAD

Steps:

• Whisk together all dressing ingredients. Cover and Chill until needed.
• In a large bowl toss together cooked pasta, cheese, tomatoes, onion, browned ground beef, lettuce and pickles. Add enough dressing to lightly coat ingredients. Sprinkle with sesame seeds. Chill a couple of hours, Serve.

BIG MAC DADDY RONI SALAD

Steps:

• In a medium saucepot, boil water and add salt. Add pasta, cook until al dente,about 8-9 minutes, 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. To cool quickly, spread pasta on a baking sheet and place in refrigerator for about 20 minutes, or till cool.
• 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. This is even better the next day!