Description
Big Mac Pasta Salad offers a delicious twist on the classic burger, combining lean ground beef, chickpea pasta, fresh vegetables, and a tangy, creamy dressing inspired by Big Mac flavors. This easy-to-make pasta salad is perfect for casual gatherings, potlucks, and weeknight meals, delivering familiar tastes in a refreshing, new format.
Ingredients
Scale
Protein & Pasta
- 1 lb 96% lean ground beef (Can substitute with turkey or plant-based ground beef)
- 8 oz Chickpea pasta (Gluten-free alternative)
Vegetables & Cheese
- 1 cup Grape tomatoes, halved (Any cherry or small tomato variety works)
- 1 cup Romaine lettuce, chopped (Iceberg is a great alternative)
- 1/3 cup Red onion, diced (Green onions can substitute)
- 1/2 cup Sharp cheddar cheese, shredded or cubed (Non-dairy cheese is a suitable replacement)
- 1/3 cup Dill pickles, diced (Relish can be used for a sweeter option)
Dressing & Seasonings
- 3/4 cup Nonfat plain Greek yogurt (Sour cream or vegan yogurt can be used)
- 1/4 cup Light mayonnaise (Substitute with more yogurt for lighter option)
- 4 tbsp No-sugar-added ketchup (Traditional ketchup can be used)
- 1 1/2 tbsp Yellow mustard (Any mustard variation can replace it)
- 1 1/2 tbsp Dill pickle juice (Vinegar is an effective alternative)
- 1 tsp Garlic powder (Fresh minced garlic can enhance flavor)
- 1 tsp Onion powder (Opt for fresh onion for intense flavor)
- 1 tsp Paprika (Consider smoked paprika for a smoky twist)
- White sesame seeds (Add for texture; omit if desired)
Instructions
- Cook the Ground Beef: In a skillet over medium heat, brown the ground beef until it is fully cooked and no longer pink, about 7 to 10 minutes. Stir in Worcestershire sauce, salt, and pepper to taste, then remove from heat and set aside to cool.
- Prepare the Pasta: Cook the chickpea pasta according to the package instructions, usually about 7 to 10 minutes until al dente. Drain well and allow the pasta to cool completely to prevent the salad from becoming mushy.
- Make the Dressing: In a mixing 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 the dressing is smooth and creamy.
- Combine Salad Ingredients: In a large bowl, add the cooled pasta, cooked ground beef, halved grape tomatoes, diced dill pickles, shredded sharp cheddar cheese, and diced red onion. Pour the prepared dressing over the mixture and gently toss everything to coat evenly without breaking up the ingredients.
- Add Lettuce and Garnish: Just before serving, fold in the chopped romaine lettuce carefully to keep it crisp. If desired, sprinkle white sesame seeds on top for added texture and visual appeal.
Notes
- For a lighter version, substitute more Greek yogurt for mayonnaise.
- Use plant-based ground beef or turkey for a different protein option.
- To keep the salad gluten-free, ensure the pasta is certified gluten-free chickpea pasta.
- The salad is best served shortly after mixing in lettuce to maintain crispness.
- Worcestershire sauce adds depth but can be omitted or substituted with soy sauce if needed.
- Adjust seasoning to taste, especially salt and pepper.
