Big Mac Pasta Salad Recipe

Introduction

This Big Mac Pasta Salad brings the flavors of the classic burger into a fresh, satisfying pasta dish. It combines lean ground beef, chickpea pasta, crunchy pickles, and a creamy tangy dressing for a crowd-pleasing meal that’s easy to prepare and perfect for any occasion.

Ingredients

• 1 lb 96% lean ground beef
• 1 tbsp Worcestershire sauce
• 8 oz dry chickpea pasta (e.g., Banza)
• 1 cup grape tomatoes, halved
• 1 cup romaine lettuce, chopped
• 1/3 cup red onion, diced
• 1/2 cup sharp cheddar cheese (2%, 56g), shredded or cubed
• 1/3 cup dill pickles, diced
• 3/4 cup nonfat plain Greek yogurt (170g)
• 1/4 cup light mayonnaise (60g)
• 4 tbsp no-sugar-added ketchup (64g)
• 1 1/2 tbsp yellow mustard (20g)
• 1 1/2 tbsp dill pickle juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• White sesame seeds (optional garnish)

Instructions

1. Step 1: In a skillet over medium heat, brown the ground beef until fully cooked. Stir in Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Remove from heat and set aside to cool.
2. Step 2: Cook the chickpea pasta according to the package instructions. Drain and allow it to cool completely.
3. Step 3: In a small bowl, whisk together Greek yogurt, light mayonnaise, ketchup, mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth to make the dressing.
4. Step 4: In a large mixing bowl, combine the cooled pasta, cooked ground beef, grape tomatoes, diced pickles, cheddar cheese, and red onion.
5. Step 5: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
6. Step 6: Just before serving, fold in the chopped romaine lettuce to keep it crisp. Garnish with white sesame seeds if desired.

Tips & Variations

• Use regular or gluten-free pasta if chickpea pasta is unavailable, but chickpea pasta adds extra protein and fiber.
• For added crunch, sprinkle in some chopped celery or diced bell peppers.
• Swap out sharp cheddar for shredded mozzarella or pepper jack for different flavors.
• Make the salad ahead but add lettuce just before serving to avoid sogginess.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Keep the lettuce separate if possible to maintain crispness. Reheat the beef and pasta if preferred warm, then toss with fresh lettuce and dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of ground meat?

Yes, ground turkey or chicken can be substituted for a lighter option, though the flavor will be slightly different. Adjust seasonings as needed.

Is this salad suitable for meal prep?

Absolutely. Prepare all components in advance and store separately when possible. Add lettuce and dressing right before serving to keep the salad fresh and crisp.

Big Mac Pasta Salad Recipe

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★★★★★

4.7 from 69 reviews

• Author: Harry
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Big Mac Pasta Salad is a delicious and healthy twist on the classic Big Mac sandwich, transformed into a protein-packed pasta salad. Featuring lean ground beef, chickpea pasta, fresh veggies, sharp cheddar cheese, and a creamy, flavorful dressing inspired by Big Mac sauce, it’s a perfect crowd-pleaser for lunch or potlucks with a balanced and satisfying taste.

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Ingredients

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For the Salad

• 1 lb 96% lean ground beef
• 1 tbsp Worcestershire sauce
• 8 oz dry chickpea pasta (e.g., Banza)
• 1 cup grape tomatoes, halved
• 1 cup romaine lettuce, chopped
• 1/3 cup red onion, diced
• 1/2 cup sharp cheddar cheese (2%, 56g), shredded or cubed
• 1/3 cup dill pickles, diced

For the Dressing

• 3/4 cup nonfat plain Greek yogurt (170g)
• 1/4 cup light mayonnaise (60g)
• 4 tbsp no-sugar-added ketchup (64g)
• 1 1/2 tbsp yellow mustard (20g)
• 1 1/2 tbsp dill pickle juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika

Optional Garnish

• White sesame seeds

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Instructions

1. Cook the Ground Beef: In a skillet over medium heat, brown the 96% lean ground beef until fully cooked. Stir in Worcestershire sauce along with 1 teaspoon of salt and 1/2 teaspoon of pepper. Remove from heat and set aside to cool completely.
2. Prepare the Pasta: Cook the chickpea pasta according to the package instructions until al dente. Drain the pasta well and allow it to cool completely to avoid wilting the fresh ingredients.
3. Make the Dressing: In a small bowl, whisk together the nonfat plain Greek yogurt, light mayonnaise, no-sugar-added ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth and fully combined for a tangy, creamy dressing.
4. Assemble the Salad: In a large mixing bowl, combine the cooled pasta, cooked ground beef, halved grape tomatoes, diced dill pickles, shredded or cubed sharp cheddar cheese, and diced red onion. Pour the prepared dressing over the salad and toss gently until everything is evenly coated.
5. Serve: Just before serving, gently fold in the chopped romaine lettuce to maintain its crispness and freshness. Garnish with white sesame seeds if desired for a finishing touch.

Notes

• Ensure the pasta and cooked beef are completely cooled before mixing with fresh vegetables and lettuce to prevent sogginess.
• Using chickpea pasta keeps this salad higher in protein and gluten-free, but you can substitute with your preferred pasta if not gluten-sensitive.
• The dressing mimics Big Mac sauce flavors but uses healthier ingredients like Greek yogurt and no-sugar-added ketchup to keep it lighter.
• Romaine lettuce is added last to maintain crispness; add just before serving.
• Feel free to customize the garnish with extra pickles or sesame seeds for added flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: Big Mac Pasta Salad, Healthy Pasta Salad, Chickpea Pasta Recipe, Ground Beef Salad, Gluten-Free Pasta Salad, Big Mac Sauce Dressing