Ingredients
Scale
Salad
- 16 ounces cavatappi pasta, cooked, drained, and rinsed in cool water
- 1 1/2 cups cheddar or Colby-jack cheese, cubed
- 1 1/2 cups grape tomatoes, halved
- 1 cup red onion, thinly sliced
- 1 pound ground beef, browned
- 1 1/2 cups romaine lettuce, shredded
- 1 cup dill pickles, chopped
Big Mac Sauce
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 2 teaspoons French dressing
- 1/4 cup sweet pickle relish, plus 2 tablespoons
- 2 teaspoons classic yellow mustard
- 1 tablespoon onion, finely minced
- 1 1/2 teaspoons distilled white vinegar
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
Instructions
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In a large salad bowl, toss together cooled pasta, cubed cheese, tomatoes, red onion, ground beef, romaine, and pickle chunks.
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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.
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Serve immediately or cover with plastic wrap and chill in the refrigerator for 1-2 hours before serving.