Big Mac Pasta Salad Recipe

Introduction

This Big Mac Pasta Salad brings all the classic flavors of the iconic burger together in a fresh, easy-to-make pasta salad. With hearty ground beef, crunchy pickles, sharp cheddar, and a tangy homemade dressing, it’s perfect for picnics, potlucks, or a satisfying weeknight meal.

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

1. 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.
2. Step 2: Cook the chickpea pasta according to package instructions. Drain and let it cool completely.
3. 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.
4. Step 4: In a large mixing bowl, combine the cooled pasta, cooked ground beef, grape tomatoes, diced pickles, cheddar cheese, and red onion.
5. Step 5: Pour the dressing over the salad ingredients and toss until everything is evenly coated.
6. Step 6: Just before serving, gently fold in the chopped romaine lettuce to keep it crisp.
7. Step 7: Garnish with white sesame seeds if desired, and serve immediately.

Tips & Variations

• For extra crunch, add chopped celery or diced bell peppers.
• Use regular pasta if chickpea pasta isn’t available; fusilli or rotini work well.
• If you prefer a creamier dressing, increase the mayonnaise slightly.
• Substitute pickles with bread-and-butter pickles for a sweeter twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. To keep the romaine lettuce from wilting, add it just before serving. Reheat the ground beef and pasta mixture separately if desired, then toss again with fresh lettuce and dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad mixture a day in advance but it’s best to add the romaine lettuce just before serving to maintain its crispness.

Is there a vegetarian version of this salad?

Absolutely! Substitute the ground beef with cooked plant-based crumbles or sautéed mushrooms for a vegetarian option.

Big Mac Pasta Salad Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

A delicious and satisfying Big Mac Pasta Salad combining lean ground beef, chickpea pasta, and fresh veggies with a creamy, tangy dressing inspired by classic Big Mac flavors. Perfect for a hearty lunch or a flavorful side dish.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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 ground beef until fully cooked with no pink remaining. Stir in the Worcestershire sauce along with 1 teaspoon of salt and 1/2 teaspoon of pepper. Remove from heat and set aside to cool.
2. Prepare the Pasta: Cook the chickpea pasta according to the package instructions, typically boiling for 7-9 minutes until al dente. Drain thoroughly and allow to cool completely to prevent wilting the fresh ingredients in the salad.
3. Make the Dressing: In a small bowl, whisk together the nonfat Greek yogurt, light mayonnaise, no-sugar-added ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika until the mixture is smooth and well combined.
4. Assemble the Salad: In a large mixing bowl, combine the cooled chickpea pasta, cooked ground beef, grape tomatoes, diced pickles, shredded or cubed cheddar cheese, and diced red onion.
5. Add the Dressing: Pour the prepared dressing over the salad ingredients and toss thoroughly until all components are evenly coated with the creamy dressing.
6. Serve: Just before serving, gently fold in the chopped romaine lettuce to keep it crisp and fresh. Garnish with white sesame seeds if desired for an extra touch of flavor and texture.

Notes

• Be sure to cool the pasta completely before mixing it with the dressing and other ingredients to maintain the salad’s texture.
• Use 96% lean ground beef to keep the salad lower in fat while retaining great flavor.
• Adjust seasoning with more salt or pepper according to taste if needed.
• This salad can be made a few hours ahead and kept refrigerated; add romaine lettuce just before serving to preserve freshness.
• White sesame seeds add a nice crunch and are optional.

Keywords: Big Mac Pasta Salad, chickpea pasta salad, ground beef pasta salad, healthy pasta salad, low fat pasta salad, Greek yogurt dressing, American cuisine