Description
This Big Mac Pasta Salad is a creative and flavorful twist on the classic Big Mac burger, transformed into a creamy, tangy pasta salad. It features lean ground beef, gluten-free chickpea pasta, fresh vegetables, and a homemade dressing that mimics the iconic Big Mac sauce. Perfect for barbecues, potlucks, or a quick weeknight meal, this pasta salad brings all the beloved flavors in a convenient, shareable dish.
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%, 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 lean ground beef until fully cooked through. Stir in Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Remove from heat and set aside to cool.
- Prepare the Pasta: Cook the chickpea pasta according to the package instructions until al dente. Drain and rinse under cold water to cool completely, preventing sticking.
- Make the Dressing: In a small bowl, whisk together nonfat plain Greek yogurt, light mayonnaise, no-sugar-added ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth and creamy.
- Prepare the Vegetables and Cheese: Halve the grape tomatoes, chop the romaine lettuce, dice the red onion, and dice the dill pickles. Shred or cube the sharp cheddar cheese.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, cooked ground beef, grape tomatoes, diced pickles, shredded cheddar cheese, and diced red onion.
- Add the Dressing: Pour the prepared dressing over the salad mixture. Gently toss until everything is evenly coated with the dressing.
- Finish the Salad: Just before serving, gently fold in the chopped romaine lettuce to keep it crisp and fresh.
- Garnish and Serve: Sprinkle with white sesame seeds for a nutty finish if desired. Serve immediately or refrigerate until ready to enjoy.
Notes
- Store the pasta salad in an airtight container in the refrigerator for up to 3 days to keep it fresh.
- For best texture, store the dressing separately and toss with the salad just before serving to prevent sogginess.
- If the dressing thickens after refrigeration, stir in a tablespoon of mayonnaise or a splash of milk to restore creaminess.
- Freezing the salad is not recommended as mayonnaise-based dressings can separate; however, cooked pasta can be frozen separately for up to 2 months.
- Customize the recipe by swapping ground beef with ground turkey, chicken, or plant-based crumbles for different dietary preferences.
- Try different short pasta shapes like rotini, penne, or shells if chickpea pasta is unavailable.
- Additional toppings such as shredded cabbage or spinach can be used instead of romaine for a nutrient boost.
- For a spicy kick, try using a sriracha mayo dressing variant.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: Big Mac Pasta Salad, chickpea pasta salad, Big Mac flavors, ground beef salad, gluten-free pasta salad, creamy pasta salad, potluck recipes, summer salad
