Print

Big Mac Pasta Salad Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

Big Mac Pasta Salad is a fun, creamy, and tangy twist on the classic Big Mac flavors combined with a hearty pasta salad. Featuring lean ground beef, protein-packed chickpea pasta, fresh veggies, sharp cheddar, and a flavorful Greek yogurt-based dressing, this recipe brings all the iconic Big Mac tastes into a fresh, easy-to-make dish perfect for gatherings or meal prep.

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%), shredded or cubed (56g)
  • 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 lean ground beef until fully cooked. Stir in Worcestershire sauce for added umami flavor. Season with 1 teaspoon salt and 1/2 teaspoon pepper, then set aside to cool.
  2. Prepare the Pasta: Cook the chickpea pasta according to package instructions, usually boiling until al dente. Drain and rinse under cold water to cool completely, which helps maintain the pasta’s texture in the salad.
  3. Prep the Vegetables: Halve the grape tomatoes, chop the romaine lettuce finely, dice the red onion, and dice the dill pickles to add fresh, crunchy, and tangy elements.
  4. Prepare the Cheese: Shred or crumble the sharp cheddar cheese, which will add a creamy and slightly tangy bite to the salad.
  5. 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 smooth and creamy.
  6. Assemble the Salad: In a large bowl, combine the cooled pasta, cooked ground beef, grape tomatoes, romaine lettuce, red onion, sharp cheddar cheese, and diced dill pickles.
  7. Add Dressing and Toss: Drizzle the prepared dressing over the salad mixture and toss gently to coat everything evenly without bruising the lettuce.
  8. Garnish and Serve: Sprinkle white sesame seeds on top as a nutty, crunchy garnish. Serve immediately to enjoy the crispness or refrigerate until ready to serve.

Notes

  • Store salad in an airtight container in the refrigerator for up to 3 days to maintain freshness.
  • To prevent the pasta from absorbing too much dressing, store dressing and salad separately if possible, and combine just before serving.
  • If the salad looks dry after refrigeration, add a tablespoon of mayo or a splash of milk to restore creaminess.
  • Freezing the salad is not recommended due to the mayo-based dressing, but cooked pasta can be frozen separately for up to 2 months.
  • Protein variations: ground turkey, chicken, or plant-based crumbles work well as substitutes for ground beef.
  • Try different short pasta shapes like rotini, penne, or shells instead of chickpea pasta.
  • Cheese alternatives such as Colby Jack or crumbled blue cheese provide different flavor profiles.
  • Use sweet pickles instead of dill pickles or add extra pickle juice for more tanginess.
  • Substitute romaine lettuce with shredded cabbage or spinach for different textures and nutrition.
  • For a spicier dressing, replace the dressing with sriracha mayo or lighten it with a yogurt-based sauce.

Keywords: Big Mac Pasta Salad, pasta salad, lean ground beef recipe, chickpea pasta, Greek yogurt dressing, healthy pasta salad, gluten free pasta salad, creamy salad dressing, summer salad, picnic recipe

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