Big Mac Pasta Salad Recipe
Introduction
This Big Mac Pasta Salad is a fun and flavorful twist on the classic burger, transforming it into a hearty pasta salad perfect for lunch or a picnic. Packed with lean ground beef, sharp cheddar, and a tangy dressing inspired by Big Mac sauce, it’s sure to be a crowd-pleaser.
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
- 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.
- Step 2: Cook the chickpea pasta according to package instructions. Drain and let it cool completely.
- 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.
- Step 4: In a large bowl, combine the cooled pasta, cooked ground beef, grape tomatoes, dill pickles, cheddar cheese, and red onion.
- Step 5: Pour the dressing over the salad and toss until everything is evenly coated.
- Step 6: Just before serving, gently fold in the chopped romaine lettuce to keep it crisp.
- Step 7: Garnish with white sesame seeds if desired and serve immediately.
Tips & Variations
- Use regular pasta if chickpea pasta isn’t available, but chickpea pasta adds extra protein and fiber.
- For extra crunch, add chopped celery or shredded carrots.
- Feel free to swap sharp cheddar for American cheese for a closer Big Mac flavor.
- Make the dressing a day ahead to let flavors meld—it also saves time on salad day.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. To keep the lettuce crisp, add it just before serving rather than mixing it in ahead of time. Leftovers can be enjoyed cold or at room temperature; avoid reheating to maintain the texture of the salad.
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 fine. Chickpea pasta is a higher-protein alternative but you can use your favorite pasta shape to suit your preference.
What can I substitute for dill pickle juice?
If you don’t have dill pickle juice, try using a splash of vinegar mixed with a little pickle brine or a pinch of dill weed for a similar tangy flavor.
PrintBig Mac Pasta Salad Recipe
This Big Mac Pasta Salad is a delicious twist on the classic burger flavors transformed into a hearty and refreshing pasta salad. Featuring lean ground beef, chickpea pasta, fresh vegetables, sharp cheddar, and a tangy, creamy dressing inspired by Big Mac sauce, it’s perfect for potlucks, BBQs, or a satisfying weeknight meal.
- 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
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
- Cook the Ground Beef: In a skillet over medium heat, brown the 96% lean ground beef until it is fully cooked and no longer pink. Stir the beef occasionally to break it into crumbles and ensure even cooking.
- Season the Beef: Once cooked, stir in 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well, then remove from heat and set aside to cool.
- Prepare the Pasta: Cook the chickpea pasta according to the package instructions, usually boiling until al dente. Drain the pasta well and allow it to cool completely to prevent the salad from becoming mushy.
- Make the Dressing: In a small bowl, combine 3/4 cup nonfat plain Greek yogurt, 1/4 cup light mayonnaise, 4 tablespoons no-sugar-added ketchup, 1 1/2 tablespoons yellow mustard, 1 1/2 tablespoons dill pickle juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Whisk until smooth and creamy.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, cooked and seasoned ground beef, 1 cup grape tomatoes (halved), 1/3 cup diced dill pickles, 1/2 cup sharp cheddar cheese, and 1/3 cup diced red onion. Pour the prepared dressing over the mixture and toss gently to evenly coat all ingredients.
- Add Lettuce and Garnish: Just before serving, gently fold in 1 cup chopped romaine lettuce to maintain its crisp texture. Sprinkle with white sesame seeds if desired for an extra touch of flavor and presentation.
Notes
- Use chickpea pasta or any legume-based pasta for added protein and fiber.
- Make sure the pasta and beef are cool before mixing with the dressing to keep the salad fresh and crisp.
- For a more authentic Big Mac flavor, use light mayonnaise with mustard and ketchup in the dressing.
- Optional garnish with white sesame seeds mimics the sesame seed buns from the classic Big Mac.
- Can be stored covered in the refrigerator for up to 2 days; add lettuce just before serving.
Keywords: Big Mac pasta salad, chickpea pasta salad, ground beef pasta salad, healthy pasta salad, Big Mac flavor recipe, quick pasta salad
