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Big Mac Pasta Salad Recipe

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★★★★★

4.6 from 69 reviews

Big Mac Pasta Salad is a flavorful and hearty dish that combines the iconic taste of a Big Mac burger with the convenience of a pasta salad. Featuring chickpea pasta, lean ground beef, fresh vegetables, sharp cheddar cheese, and a tangy, creamy dressing made with Greek yogurt and classic burger condiments, this recipe offers a delicious twist on a beloved classic. Perfect for potlucks, lunches, or light dinners, it’s easy to prepare and can be served chilled or at room temperature.

Ingredients

Scale

For the Pasta

  • 8 oz Chickpea Pasta (Gluten-free option)

For the Beef

  • 1 lb Lean Ground Beef (can substitute with ground turkey)
  • 1 tbsp Worcestershire Sauce (low-sodium available)

For the Salad

  • 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)

For the Dressing

  • 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

For the Garnish

  • 1 tbsp White Sesame Seeds (optional for a nutty crunch)

Instructions

  1. Cook the beef: 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 allow to cool.
  2. Prepare the pasta: Meanwhile, bring a pot of salted water to a boil, add the chickpea pasta, and cook according to package instructions for around 6-8 minutes until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.
  3. Chop vegetables: Halve the grape tomatoes, chop the romaine lettuce, dice the red onion, and finely chop the dill pickles. Toss all the prepped vegetables into the mixing bowl with the pasta.
  4. Make the dressing: In a separate bowl, whisk together the nonfat plain Greek yogurt, light mayonnaise, ketchup, and yellow mustard. Add the dill pickle juice, garlic powder, onion powder, and paprika. Mix until the dressing is smooth and well combined.
  5. Combine beef and cheese: Add the browned beef to the pasta and vegetable mixture. Sprinkle in the sharp cheddar cheese and gently fold everything together until evenly combined.
  6. Add the dressing: Drizzle the prepared dressing over the salad mixture. Carefully toss all the ingredients until the pasta salad is fully coated with the dressing.
  7. Finish and serve: Just before serving, fold in the chopped romaine lettuce to keep it crisp. Optionally, sprinkle white sesame seeds on top for a nutty crunch. Serve the salad chilled or at room temperature.

Notes

  • Store the pasta salad in an airtight container for 2-3 days; flavors develop over time but the lettuce may lose some of its crunch.
  • To make a lighter dressing, skip the mayonnaise and increase yogurt slightly.
  • Ground turkey can be used instead of beef for a leaner protein option.
  • White sesame seeds add a subtle nutty flavor and texture but can be omitted if unavailable or unwanted.
  • This salad is perfect for meal prep or a potluck dish due to its make-ahead nature and crowd-pleasing taste.

Keywords: Big Mac Pasta Salad, gluten-free pasta salad, beef pasta salad, chickpea pasta recipe, healthy pasta salad, Greek yogurt dressing, easy pasta salad, Big Mac flavors

Find it online: https://cheframi.com/big-mac-pasta-salad-recipe-2/