Big Mac Pasta Salad Recipe

Introduction

Big Mac Pasta Salad is a fun and flavorful twist on the classic burger, combining all its favorite ingredients into a hearty pasta salad. It’s perfect for potlucks, picnics, or a satisfying weeknight meal.

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
• 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

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 let it cool completely.
3. Step 3: In a small bowl, whisk together Greek yogurt, light mayonnaise, ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth.
4. Step 4: In a large mixing bowl, combine the cooled pasta, cooked ground beef, grape tomatoes, dill pickles, cheddar cheese, and red onion.
5. Step 5: Add the dressing to 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 pasta if chickpea pasta is unavailable, but chickpea pasta adds extra protein and fiber.
• For extra tang, add a splash more dill pickle juice to the dressing.
• Feel free to swap sharp cheddar for a milder cheese like mozzarella if preferred.
• Add crumbled cooked bacon for an extra smoky flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the romaine lettuce separate and add it just before serving to maintain its crisp texture. Reheat the salad without the lettuce if desired, then mix fresh lettuce in after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, you can prepare the salad up to 2 days in advance, but keep the lettuce separate and add it just before serving to prevent wilting.

What can I substitute for Greek yogurt in the dressing?

You can use sour cream or regular mayonnaise as a substitute for Greek yogurt, but this may change the texture and nutritional profile slightly.

Big Mac Pasta Salad Recipe

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★★★★★

4.9 from 73 reviews

This Big Mac Pasta Salad creatively combines the flavors of a classic Big Mac into a delightful, protein-packed pasta salad. Featuring lean ground beef, chickpea pasta, fresh vegetables, sharp cheddar cheese, and a tangy Greek yogurt-based dressing, this salad is a nutritious and satisfying meal perfect for lunch or dinner.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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%, shredded or cubed (56g)
• 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

1. Cook the Ground Beef: In a skillet over medium heat, brown the ground beef until fully cooked and no pink remains. Stir in Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Remove from heat and set aside to cool.
2. Prepare the Pasta: Cook the chickpea pasta according to the package instructions until al dente. Drain and rinse under cold water to stop cooking and cool completely.
3. Make the Dressing: In a small bowl, whisk together the Greek yogurt, light mayonnaise, no-sugar-added ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth and well combined.
4. Assemble the Salad: In a large mixing bowl, combine the cooled pasta, cooked ground beef, halved grape tomatoes, diced dill pickles, shredded cheddar cheese, and diced red onion. Pour in the dressing and toss gently until all ingredients are evenly coated with the dressing.
5. Serve: Just before serving, gently fold in the chopped romaine lettuce to keep it crisp. Garnish with white sesame seeds if desired for added texture and a visual nod to the Big Mac burger.

Notes

• Use lean ground beef to reduce fat content.
• Allow pasta and beef to cool before mixing to keep the salad fresh and prevent wilting the lettuce.
• Adjust seasoning and spices in the dressing to taste.
• Feel free to substitute chickpea pasta with another protein-rich pasta or your favorite gluten-free pasta.
• This salad can be made ahead and refrigerated for 1 day, but add lettuce just before serving to maintain crispness.

Keywords: Big Mac Pasta Salad, Chickpea pasta salad, Ground beef pasta salad, Healthy pasta salad, Greek yogurt dressing, Low fat pasta salad