Description
Big Mac Pasta Salad is a creative and flavorful dish that captures the iconic flavors of a Big Mac burger—juicy beef, tangy pickles, crisp lettuce, creamy sauce, and sharp cheddar cheese—in a creamy, tangy pasta salad. Perfect for barbecues, potlucks, or easy weeknight dinners, this recipe combines lean ground beef, protein-packed chickpea pasta, fresh vegetables, and a homemade Big Mac-inspired dressing for a crowd-pleasing meal that’s both nostalgic and practical.
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 96% lean ground beef until fully cooked and no longer pink inside. Add Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to combine and then set aside to cool.
- Prepare the Pasta: Cook the dry chickpea pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop cooking and cool it completely.
- 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 the dressing is smooth and creamy.
- Prepare the Vegetables and Cheese: Halve the grape tomatoes, chop the romaine lettuce, dice the red onion, dice the dill pickles, and 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 red onion. Pour the prepared dressing over these ingredients and toss gently until everything is evenly coated.
- Add Lettuce and Garnish: Just before serving, gently fold in the chopped romaine lettuce to maintain its crispness. Sprinkle white sesame seeds on top for a nutty, decorative finish if desired.
- Serve or Store: Serve the salad immediately or refrigerate in an airtight container for up to 3 days. If storing, keep dressing separate if possible and toss before serving to preserve texture.
Notes
- This salad is best enjoyed fresh but will keep in the refrigerator for up to 3 days.
- To maintain the best texture, store the dressing separately and toss with the salad just before serving.
- Rehydrate the dressing after refrigeration by stirring in a tablespoon of mayonnaise or a splash of milk if it becomes dry.
- Freezing the full salad is not recommended due to the mayonnaise-based dressing; however, you can freeze cooked pasta separately for up to 2 months.
- Feel free to substitute ground turkey, chicken, or plant-based crumbles for ground beef for a lighter or vegetarian version.
- Any short pasta like rotini, penne, or shells can be used instead of chickpea pasta.
- Try different cheeses such as Colby Jack or crumbled blue cheese for varied flavor profiles.
- Use shredded cabbage or spinach in place of romaine lettuce for additional crunch or nutrients.
- Adjust the dressing by adding sriracha for a spicy kick or make it lighter with extra yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: Big Mac pasta salad, pasta salad recipe, ground beef pasta salad, Big Mac flavors, gluten-free pasta salad, potluck recipe, summer salad, healthy pasta salad, creamy pasta salad
