Big Mac Pasta Salad Recipe

Introduction

This Big Mac Pasta Salad combines all the classic flavors of the iconic burger into a simple, refreshing pasta dish. It’s perfect for a quick lunch, picnic, or potluck, offering a fun twist on your favorite fast food in a healthier form.

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
• For the dressing:
• 3/4 cup nonfat plain Greek yogurt (170g)
• 1/4 cup light mayonnaise (60g)
• 4 tbsp no-sugar-added ketchup (64g)

Instructions

1. Step 1: Cook the ground beef in a skillet over medium heat until fully browned, breaking it apart as it cooks. Drain any excess fat, then stir in the Worcestershire sauce. Set aside to cool slightly.
2. Step 2: Meanwhile, cook the chickpea pasta according to package instructions until al dente. Drain and rinse with cold water to stop cooking and cool the pasta.
3. Step 3: In a large mixing bowl, combine the cooled pasta, cooked beef, grape tomatoes, chopped romaine, diced red onion, shredded cheddar, and diced pickles.
4. Step 4: In a separate small bowl, whisk together the Greek yogurt, light mayonnaise, and ketchup to create the dressing.
5. Step 5: Pour the dressing over the salad ingredients and gently toss until everything is well coated.
6. Step 6: Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

• Use low-fat or full-fat Greek yogurt depending on your preference for creaminess.
• Swap chickpea pasta for whole wheat or regular pasta if you prefer a different texture.
• Add a dash of mustard to the dressing for an extra tangy kick.
• If you like it spicy, add some diced jalapeños or a sprinkle of hot sauce.
• For a vegetarian version, replace ground beef with cooked lentils or plant-based crumbles.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the salad chilled and consume within this time for best freshness. You can enjoy it cold or at room temperature; avoid reheating as the ingredients are best served fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it’s best to prepare the salad a few hours or the day before serving to let the flavors blend. Just keep it refrigerated and stir before serving.

What if I don’t have chickpea pasta?

Regular wheat, whole wheat, or any other type of pasta works well. Chickpea pasta adds protein and fiber but isn’t essential for the recipe.

Big Mac Pasta Salad Recipe

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★★★★★

4.8 from 116 reviews

This Big Mac Pasta Salad is a deliciously healthy and high-protein twist on the classic fast food favorite. Featuring lean ground beef, chickpea pasta, fresh vegetables, and a tangy Big Mac-inspired dressing made from Greek yogurt, light mayonnaise, and no-sugar-added ketchup, this salad combines all the iconic flavors of a Big Mac in a refreshing, nutritious pasta salad form. It’s perfect for meal prep, potlucks, or a filling lunch that satisfies cravings without the guilt.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 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)

Instructions

1. Cook the Ground Beef: In a skillet over medium heat, cook the 96% lean ground beef until fully browned, breaking it up into crumbles. Stir in 1 tablespoon Worcestershire sauce to enhance the flavor, then drain any excess fat. Set the beef aside to cool slightly.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 ounces of dry chickpea pasta and cook according to package instructions until al dente, usually about 7-9 minutes. Drain and rinse the pasta under cold water to stop cooking and cool it down.
3. Prepare the Dressing: In a bowl, whisk together 3/4 cup nonfat plain Greek yogurt, 1/4 cup light mayonnaise, and 4 tablespoons no-sugar-added ketchup until smooth and well combined. This creates a creamy, tangy dressing that mimics the famous Big Mac sauce.
4. Combine the Salad Ingredients: In a large mixing bowl, combine the cooked ground beef, cooled chickpea pasta, 1 cup halved grape tomatoes, 1 cup chopped romaine lettuce, 1/3 cup diced red onion, 1/2 cup shredded or cubed sharp cheddar cheese, and 1/3 cup diced dill pickles.
5. Mix with Dressing: Pour the dressing over the salad mixture and toss thoroughly to ensure all ingredients are evenly coated with the sauce. Adjust seasoning with salt and pepper if needed.
6. Chill and Serve: Refrigerate the pasta salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled for the best refreshing taste.

Notes

• For a vegetarian version, substitute ground beef with plant-based crumbles or omit it entirely.
• Chickpea pasta adds extra protein and fiber compared to traditional pasta.
• Use nonfat Greek yogurt to keep the dressing lighter without sacrificing creaminess.
• This salad can be stored in the refrigerator for up to 3 days in an airtight container.
• Customize the salad by adding shredded lettuce or adding more pickles for a tangier bite.

Keywords: Big Mac pasta salad, healthy pasta salad, chickpea pasta recipe, lean ground beef salad, Big Mac sauce, Greek yogurt dressing, low fat pasta salad