Ingredients
Method
- Boil the cavatappi pasta in a large pot of salted water according to the package directions until al dente. Drain the noodles and immediately rinse them under cold water to stop the cooking process and prevent sticking.
- While the pasta cooks, brown the ground beef in a large skillet over medium-high heat. Season with a bit of salt and pepper, then drain any excess grease and let the meat cool slightly.
- In a small mixing bowl, whisk together the mayonnaise, sour cream, French dressing, sweet relish, yellow mustard, minced onion, white vinegar, sugar, paprika, salt, turmeric, and garlic powder until smooth.
- In a large salad bowl, toss together the cooled pasta, cubed cheese, halved grape tomatoes, sliced red onion, browned ground beef, shredded romaine lettuce, and chopped dill pickles.
- Pour the prepared Big Mac sauce over the salad ingredients. Stir gently to ensure everything is evenly coated with the dressing.
- You can serve the salad immediately, but for the best flavor, cover the bowl with plastic wrap and refrigerate for 1 to 2 hours. This allows the flavors to meld together perfectly.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the creamy dressing will separate and vegetables will lose their crispness.
