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Big Mac Pasta Salad Recipe

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★★★★★

4.6 from 51 reviews

This Big Mac Pasta Salad is a flavorful and hearty dish inspired by the classic Big Mac burger, but with a healthy twist. Featuring lean ground beef, protein-rich chickpea pasta, fresh veggies, and a tangy homemade dressing that mimics the famous Big Mac sauce, this pasta salad makes a perfect lunch or dinner. It’s easy to prepare, combining cooked and cooled ingredients with a creamy, savory dressing for a satisfying meal that’s both delicious and nutritious.

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

  1. 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 in the Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Once cooked, 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 the pasta and spread it out to cool completely, ensuring it doesn’t stick together.
  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 the dressing is smooth and well combined.
  4. Assemble the Salad: In a large mixing bowl, combine the cooled chickpea 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 mixture and toss gently but thoroughly until everything is evenly coated.
  5. Serve: Just before serving, fold in the chopped romaine lettuce carefully to keep it crisp. Optionally, sprinkle white sesame seeds on top as a garnish to add a subtle crunch and visual appeal. Serve chilled or at room temperature.

Notes

  • Use lean ground beef to reduce fat content and keep the salad lighter.
  • Opt for chickpea pasta to add extra protein and fiber compared to traditional pasta.
  • Ensure the pasta and ground beef are cooled before mixing with the dressing to prevent wilting the lettuce.
  • The dressing mimics Big Mac sauce with a healthier twist by using Greek yogurt and light mayonnaise.
  • Feel free to add other vegetables like cucumber or bell peppers for extra crunch and nutrients.
  • Store leftovers covered in the refrigerator and consume within 2 days for best freshness.

Keywords: Big Mac pasta salad, chickpea pasta salad, healthy pasta salad, ground beef salad, copycat Big Mac sauce, Greek yogurt dressing

Find it online: https://amayaharis.com/big-mac-pasta-salad-recipe/