Introduction

Big Mac Pasta Salad brings the flavors of the classic burger into a fresh, easy-to-make pasta dish. Combining hearty ground beef, crunchy pickles, and a tangy dressing, this salad is perfect for potlucks, lunches, or a light dinner.

The image shows a white bowl filled with a colorful pasta salad on a white marbled surface. The dish has three main layers: the bottom layer is a mix of spiral rotini pasta in a light beige color, the middle layer contains pieces of green lettuce with a fresh, leafy texture, and the top layer features small meat crumbles in brown, halved bright red and yellow cherry tomatoes, and green pickle slices adding a glossy finish. All ingredients are mixed well, creating a vibrant and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz chickpea pasta (gluten-free option)
1 lb lean ground beef (can substitute with ground turkey)
1 tbsp Worcestershire sauce (low-sodium available)
1 cup grape tomatoes (can substitute with cherry tomatoes)
2 cups romaine lettuce (iceberg works well too)
1 small red onion (use green onions for a milder taste)
¼ cup dill pickles (sweet pickles can be a tasty alternative)
1 cup sharp cheddar cheese (mozzarella can be used for milder flavor)
½ cup nonfat plain Greek yogurt (any plain yogurt can substitute)
2 tbsp light mayonnaise (can skip for yogurt-only dressing)
2 tbsp ketchup (sugar-free options available)
2 tbsp yellow mustard (provides classic burger flavor)
1 tbsp dill pickle juice
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
1 tbsp white sesame seeds (optional for a nutty crunch)

Instructions

Step 1: In a large skillet, heat a drizzle of oil over medium heat. Add the lean ground beef and cook for about 6-8 minutes, stirring occasionally until browned. Stir in 1 tablespoon of Worcestershire sauce, then remove from heat and let cool.
Step 2: Meanwhile, bring a pot of salted water to a boil, add the chickpea pasta, and cook according to package instructions for about 6-8 minutes until al dente. Drain and rinse under cold water. Transfer the pasta to a mixing bowl.
Step 3: Halve the grape tomatoes, chop the romaine lettuce, dice the red onion, and chop the dill pickles. Add all the vegetables to the bowl with the pasta.
Step 4: In a separate bowl, whisk together the Greek yogurt, light mayonnaise, ketchup, and yellow mustard. Add dill pickle juice, garlic powder, onion powder, and paprika. Mix until smooth to create the dressing.
Step 5: Add the browned beef and sharp cheddar cheese to the pasta and vegetable mixture. Gently fold the ingredients until well combined.
Step 6: Drizzle the dressing over the mixed ingredients and toss everything carefully until the pasta salad is evenly coated.
Step 7: Just before serving, fold in the chopped romaine lettuce to keep it crisp. Optionally, sprinkle with white sesame seeds for a nutty crunch. Serve chilled or at room temperature.

Tips & Variations

Use ground turkey instead of beef for a leaner option.
Swap romaine lettuce with iceberg for a different crunch texture.
For a milder onion flavor, replace red onion with green onions.
Skip the mayonnaise for a lighter salad by using only Greek yogurt in the dressing.
Add a few dashes of hot sauce or a pinch of chili powder for a spicy kick.

Storage

Store the pasta salad in an airtight container in the refrigerator for 2-3 days. The flavors will meld and improve, but the lettuce may become less crisp. For best texture, add the lettuce fresh each time you serve or toss it in just before eating. Reheat only if desired, but this salad is best enjoyed chilled or at room temperature.

How to Serve

The image shows a white bowl filled with a colorful pasta salad on a white marbled surface. The salad has several layers including light beige spiral pasta as the main base layer, mixed with bright green leafy lettuce pieces scattered throughout. There are chunks of cooked brown minced meat sprinkled evenly among the pasta and greens. Slices of green pickles and cherry tomatoes in both red and yellow are placed on top and throughout the salad, adding pops of color and texture. All the ingredients blend together in a fresh and appetizing way. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute chickpea pasta with any pasta you prefer, such as penne or rotini. Just cook according to the package instructions and drain well before mixing.

Is this salad suitable for meal prep?

Absolutely! This Big Mac Pasta Salad holds up well for a couple of days in the fridge, making it convenient for lunches. To keep the lettuce crisp, you might want to add it fresh right before serving.