Big Mac Pasta Salad Recipe

Introduction

This Big Mac Pasta Salad brings the beloved flavors of a classic Big Mac into a fresh, protein-packed pasta salad. It’s an easy, crowd-pleasing dish perfect for potlucks, lunches, or casual dinners.

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 well 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, pickles, cheddar cheese, and red onion.
5. Step 5: Pour the dressing over the salad ingredients and toss gently until everything is well coated.
6. Step 6: Just before serving, gently fold in the chopped romaine lettuce to keep it crisp.
7. Step 7: Garnish with white sesame seeds if desired and serve immediately.

Tips & Variations

• Use your favorite type of 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.
• Substitute sharp cheddar with American cheese cubes for a more authentic Big Mac flavor.
• To keep the salad fresh, add the lettuce just before serving; mixing it too early can make it soggy.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the lettuce separate if possible and add just before serving to maintain crispness. Reheat ground beef separately if preferred warm, but the salad is best served chilled or at room temperature.

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 everything except the lettuce and toss them together before serving. This helps keep the lettuce crisp and fresh.

What can I substitute for Greek yogurt in the dressing?

You can use sour cream or additional light mayonnaise if you prefer, though Greek yogurt adds a nice tang and reduces calories.

Big Mac Pasta Salad Recipe

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4.5 from 796 reviews

Big Mac Pasta Salad combines the savory flavors of a classic Big Mac burger with nutritious chickpea pasta and a creamy, tangy dressing. This refreshing pasta salad features lean ground beef, crisp romaine lettuce, sharp cheddar cheese, grape tomatoes, and dill pickles all tossed in a flavorful Greek yogurt-based dressing, making it a delicious and healthier twist on a beloved favorite.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 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%, 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. Cook the Ground Beef: In a skillet over medium heat, brown the 96% lean ground beef until it is fully cooked, ensuring it breaks apart evenly for uniform texture. Stir in Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper, then set the beef aside to cool completely.
2. Prepare the Pasta: Cook the chickpea pasta according to the package instructions until al dente. After cooking, drain the pasta thoroughly and allow it to cool completely to prevent the salad from becoming soggy.
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 the mixture is smooth and well combined.
4. Assemble the Salad: In a large mixing bowl, combine the cooled pasta, the cooked and cooled ground beef, halved grape tomatoes, diced dill pickles, shredded or cubed sharp cheddar cheese, and diced red onion. Pour the prepared dressing over the ingredients and toss thoroughly until everything is evenly coated.
5. Serve: Just before serving, gently fold in the chopped romaine lettuce to retain its crispness. Garnish with white sesame seeds if desired for an added visual touch and subtle nutty flavor.

Notes

• To keep the salad fresh, add the romaine lettuce just before serving to avoid wilting.
• You can substitute chickpea pasta with other high-protein or gluten-free pasta options if preferred.
• Adjust seasoning in the dressing to taste, especially the seasoning of salt and pepper.
• This salad pairs well with a chilled beverage and is perfect for potlucks, picnics, or meal prepping.

Keywords: Big Mac Pasta Salad, chickpea pasta salad, ground beef pasta salad, healthy pasta salad, Greek yogurt dressing, low fat salad