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Big Mac Pasta Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

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