Ingredients
Salad Ingredients
- 8 ounces cavatappi pasta, boiled and drained
- 1 pound lean ground beef, browned and drained
- 1 cup red onion, thinly sliced
- ¾ cup dill pickles, diced
- 1 cup green leaf lettuce, chopped
- 10 ounces cherry tomatoes, sliced in half
- 8 ounces mild cheddar cheese, cubed
- 2 cups thousand island dressing
- Sesame seeds for garnish
Instructions
- Cook Pasta and Ground Beef: Boil the cavatappi pasta according to package instructions until al dente, then drain well. In a skillet, brown the lean ground beef over medium heat until fully cooked; drain any excess fat and set aside.
- Combine Ingredients: In a large mixing bowl, add the cooked and drained pasta. To the bowl, add the browned ground beef, thinly sliced red onion, diced dill pickles, chopped green leaf lettuce, halved cherry tomatoes, cubed mild cheddar cheese, and the thousand island dressing.
- Toss the Salad: Gently toss all ingredients together until everything is well coated with the dressing and evenly distributed.
- Chill: Cover the bowl and refrigerate the pasta salad for at least 4 hours to allow the flavors to meld and the salad to chill thoroughly.
- Garnish and Serve: Before serving, sprinkle sesame seeds over the top for a classic Big Mac flair and added texture. Serve cold for a refreshing and satisfying meal.
Notes
- Be sure to drain the cooked pasta and ground beef well to avoid a watery salad.
- For best results, chill the salad for at least 4 hours; overnight chilling enhances flavor.
- You can substitute the thousand island dressing with homemade special sauce for a more authentic Big Mac taste.
- Use lean ground beef to reduce fat content and keep the salad healthier.
- This salad holds up well for picnics and potlucks; just keep refrigerated until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
