Big Mac Pasta Salad

Cook the elbow macaroni according to the package directions. Drain, rinse with cool water, and set aside. While the pasta is cooking, dice the red onion, chop the pickles, shred the lettuce, and quarter the cherry tomatoes.
1 lb elbow macaroni
½ cup dill pickles
1 medium red onion
2 cups romaine lettuce
8-10 cherry tomatoes
Brown the ground beef in a skillet over medium heat. Drain off any excess grease and season with a little garlic powder.
1 lb ground beef
½ teaspoon garlic powder
Mix together mayo, ranch dressing, Dijon mustard, white vinegar, paprika, onion powder, garlic powder, and a bit of salt for that classic Big Mac flavor.
1 cup mayo
½ cup ranch dressing
1 teaspoon Dijon mustard
½ tablespoon white vinegar
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
Cut the burger bun into bite-sized pieces. Spray them lightly with cooking spray or olive oil, then pop them in the oven for a couple of minutes until slightly toasted.
1 burger bun
Toss the cooked macaroni, beef, cheddar cheese, veggies and dressing in a big bowl. Remember to add those toasted bun pieces at the end for extra crunch.
1 cup cheddar
This salad can be served immediately or you can leave it for a bit in the fridge to allow the flavors to mingle.