Big Mac Pasta Salad Recipe

Introduction

This Big Mac Pasta Salad brings the classic flavors of a Big Mac into a refreshing, easy-to-make pasta salad. Combining lean ground beef, tangy dressing, and crisp veggies, it’s perfect for lunches, picnics, or potlucks.

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%, 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

• Optional: White sesame seeds for 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 package instructions. Drain and let it 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 and well combined.
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.
7. Step 7: Garnish with white sesame seeds if desired and serve immediately.

Tips & Variations

• Use regular pasta if chickpea pasta is unavailable, but cooking times may vary.
• For extra crunch, add diced celery or shredded carrots to the salad.
• Adjust the dressing’s tanginess by adding more or less dill pickle juice to taste.
• Make the salad ahead but add the lettuce just before serving to maintain freshness.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the romaine lettuce separate and add it fresh before serving. Reheat the beef and pasta mixture slightly if desired, but the salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of light mayonnaise?

Yes, regular mayonnaise will work fine and can add a richer flavor, but using light mayonnaise keeps the salad lighter in calories.

Is it possible to make this salad vegetarian?

To make a vegetarian version, omit the ground beef and consider adding cooked chickpeas or a plant-based ground meat alternative for protein.

Big Mac Pasta Salad Recipe

Print Recipe

★★★★★

4.9 from 79 reviews

This Big Mac Pasta Salad is a flavorful and hearty dish that combines the classic flavors of a Big Mac burger with protein-packed chickpea pasta and a creamy homemade dressing. Ground beef is cooked with Worcestershire sauce and mixed with fresh vegetables, sharp cheddar, and dill pickles for a delicious twist on traditional pasta salad, perfect for a satisfying lunch or dinner.

• Author: Amy
• 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%), 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 through, breaking it up as it cooks.
2. Season the Beef: Stir in Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper into the cooked beef. Remove from heat and set aside to cool completely.
3. Prepare the Pasta: Cook the chickpea pasta according to the package instructions until al dente. Drain the pasta and allow it to cool completely to prevent wilting the salad.
4. Make the Dressing: In a small bowl, whisk together the nonfat Greek yogurt, light mayonnaise, no-sugar-added ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika until the dressing is smooth and well combined.
5. Assemble the Salad: In a large mixing bowl, combine the cooled pasta, cooked and seasoned ground beef, halved grape tomatoes, diced pickles, shredded or cubed cheddar cheese, and diced red onion.
6. Add the Dressing: Pour the prepared dressing over the salad ingredients and toss thoroughly until all components are evenly coated with the dressing.
7. Serve: Just before serving, gently fold in the chopped romaine lettuce to keep it crisp and fresh.
8. Garnish: Sprinkle white sesame seeds over the salad if desired for added texture and presentation.

Notes

• Be sure to let the ground beef and pasta cool completely before assembling the salad to prevent wilting the lettuce and vegetables.
• The dressing can be adjusted for tanginess by varying the amount of pickle juice or mustard.
• This salad is best served chilled, so refrigerate for at least 30 minutes before serving for flavors to meld.
• Using chickpea pasta adds extra protein and fiber to make this salad more nutritious.
• To keep the salad fresh longer, add the romaine lettuce just before serving.

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