Big Mac Pasta Salad Recipe

Introduction

This Big Mac Pasta Salad is a fun and flavorful twist on the classic burger, combining tender ground beef, chickpea pasta, and a tangy dressing inspired by Big Mac sauce. It’s a satisfying, protein-packed dish that’s perfect for potlucks, picnics, or a hearty lunch.

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

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. 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 well and let it cool completely.
3. Step 3: In a small bowl, whisk together Greek yogurt, light mayonnaise, ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth.
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: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
6. Step 6: Just before serving, fold in the chopped romaine lettuce to keep it crisp. Garnish with white sesame seeds if desired.

Tips & Variations

• Use gluten-free or whole wheat pasta if chickpea pasta is unavailable.
• For extra crunch, add sliced radishes or shredded carrots.
• Make the dressing a day ahead to let the flavors meld for a richer taste.
• Substitute ground turkey or chicken for a leaner protein option.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the lettuce separate until just before serving to prevent it from wilting. Reheat the pasta and beef mixture briefly if desired, then toss with fresh lettuce and dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of chickpea pasta?

Yes, regular pasta works well if you don’t have chickpea pasta. Just cook according to package directions and cool completely before assembling.

Is this salad suitable for meal prep?

Absolutely. Prepare the components ahead of time, store separately, and combine just before eating to keep everything fresh and crisp.

Big Mac Pasta Salad Recipe

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★★★★★

4.9 from 122 reviews

This Big Mac Pasta Salad is a delicious and healthier twist on the classic Big Mac flavors, combined with protein-packed chickpea pasta and a creamy homemade dressing. Perfect for potlucks, lunches, or casual dinners, it features lean ground beef, fresh veggies, sharp cheddar, and a tangy dressing that mimics the iconic Big Mac sauce.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 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 lean ground beef until fully cooked through, breaking it apart as it cooks. Stir in Worcestershire sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to season. Remove from heat and set aside to cool.
2. Prepare the Pasta: Cook the chickpea pasta according to the package instructions until al dente. Drain well and spread out on a surface or bowl to cool completely before assembling the salad to avoid wilting the fresh ingredients.
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 smooth and fully combined, creating a creamy dressing reminiscent of Big Mac sauce.
4. Assemble the Salad: In a large mixing bowl, combine the cooled pasta, cooked ground beef, halved grape tomatoes, diced dill pickles, shredded or cubed sharp cheddar cheese, and diced red onion. Pour the prepared dressing over the salad and toss thoroughly to evenly coat all ingredients.
5. Serve: Just before serving, gently fold in the chopped romaine lettuce to maintain its crisp texture. Garnish the top with white sesame seeds if desired for a subtle nutty flavor and visual appeal. Serve chilled or at room temperature.

Notes

• Use chickpea pasta for added protein and fiber compared to traditional pasta.
• Ensure the pasta and ground beef are fully cooled before tossing with lettuce to keep it crisp.
• The dressing can be made ahead and refrigerated for up to 3 days.
• Feel free to substitute cheddar with a different sharp cheese if preferred.
• Additional vegetables like cucumbers or bell peppers can be added for extra crunch.
• For a spicier kick, add a dash of hot sauce to the dressing.

Keywords: Big Mac Pasta Salad, Chickpea Pasta Salad, Healthy Pasta Salad, Ground Beef Salad, Big Mac Inspired, Low Fat Salad