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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
