This Vegan Big Mac Pasta Salad is a fun twist on two favorites, combining the best of both worlds … pasta salad and the beloved Big Mac! Loaded with all the classic Big Mac toppings then tossed with delicious homemade burger sauce dressing! Take this pasta salad to your next backyard BBQ or potluck, and it’s sure to be an instant crowd favorite!
vegan Big Mac pasta salad
This Vegan Big Mac pasta salad is such a fun twist on two of my favorite things … burgers and pasta 🙂
If you know me, then you know I love a classic, no-frills burger and you know I love pasta. I stumbled upon the idea to make this Big Mac Pasta Salad when I wanted to make burgers for dinner one night, but we were out of buns. Of course, we had a box of noodles in the pantry and well, I’m sure you can guess what happened next. With Labor Day weekend just a few days away, this is the perfect dish to bring to any potluck or backyard BBQ!
Grab a drink and let’s get to making the best Big Mac Pasta Salad!
what goes in a Big Mac pasta salad
All your classic Big Mac toppings, burger sauce, and noods! Here’s what you’ll need to make it:
for the pasta:
- Noodles of choice: I used these campanelle noodles (aren’t they so fun!?), but any short noodle such as elbow macaroni or cavatappi will work, too!
- Vegan ground beef
- Tomatoes
- Dill pickle spears
- White onion
- Vegan cheddar cheese shreds
- Shredded lettuce
- Toasted sesame seeds, for garnish
for the sauce:
- Vegan mayo
- ½ cup ketchup
- 6 tablespoons sweet pickle relish
- 2 tablespoons white vinegar
- 2 tablespoons mustard
how to make vegan Big Mac pasta salad
This Vegan Big Mac Pasta Salad is easy super easy to make! Here’s how:
Boil:
Cook the pasta according to package directions. Reserve ¼ cup of the starchy pasta water, drain, rinse with cold water, and set aside.
Sauté:
Heat some oil in a sauté pan over medium-high heat. Add the vegan ground, season with salt and pepper, and cook until heated through. Remove from the heat and let cool at room temperature, 8 to 10 minutes.
Whisk:
Place the vegan mayonnaise, ketchup, pickle relish, vinegar, mustard, and reserved pasta water sauce into a small bowl and whisk until thoroughly combined.
Toss:
Place the pasta noodles in a large bowl and toss with ¾ of the sauce. Add the vegan ground, tomatoes, pickles, onions, and cheese, tossing again until combined. Place in the refrigerator to cool for at least 30 minutes, preferably 1 to 2 hours. When ready to serve, add the lettuce and remaining sauce, tossing to combine once more. Garnish with more vegan cheddar shreds, toasted sesame seeds and parley, and enjoy!
more Labor Day weekend recipes
- Chick’n Caesar Pasta Salad
- Chick’n Pesto Pasta Salad
- Italian Sub Pull Apart Sliders
- Bang Bang Tofu Lettuce Wraps
- Orzo and Arugula Salad
tools you need
burgers and pasta: a match made in heaven
I hope ya’ll love these vegan Cheeseburger Spring Rolls as much as I do! If you give this recipe a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
xo!
- • 16 ounces dried noodles of choice, such as campanelle or elbow macaroni
- • 1 teaspoon avocado oil
- • 12 ounces vegan ground beef
- • ½ teaspoon salt, plus more to taste
- • ½ teaspoon fresh cracked black pepper, plus more to taste
- • 1 cup vegan mayonnaise
- • ½ cup ketchup
- • 6 tablespoons sweet pickle relish
- • 2 tablespoons white vinegar
- • 2 tablespoons mustard
- • 1 pint cherry tomatoes, halved
- • 1 ½ cups dill pickle spears, chopped
- • 1 cup white onion, chopped
- • 1 cup vegan cheddar cheese shreds, plus more for garnish
- • 4 cups shredded lettuce
- • ¼ cup toasted sesame seeds, for garnish
- • Fresh minced parsley, for garnish, optional
- Cook the pasta according to package directions. Reserve ¼ cup of the starchy pasta water, drain, rinse with cold water, and set aside.
- Heat the oil in a sauté pan over medium-high heat. Once the oil is hot, add the vegan ground, season with the salt and pepper, and cook, stirring often, until heated through, 6 to 8 minutes. Remove from the heat and let cool at room temperature, 8 to 10 minutes.
- Meanwhile, prepare the burger sauce. Place the vegan mayonnaise, ketchup, pickle relish, vinegar, mustard, and reserved pasta water sauce into a small bowl and whisk until thoroughly combined. Taste and adjust seasonings if necessary.
- Place the pasta noodles in a large bowl and toss with ¾ of the sauce. Add the vegan ground, tomatoes, pickles, onions, and cheese, tossing again until combined. Place in the refrigerator to cool for at least 30 minutes, preferably 1 to 2 hours. When ready to serve, add the lettuce and remaining sauce, tossing to combine once more. Garnish with more vegan cheddar shreds, toasted sesame seeds and parley, and enjoy!
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