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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.

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)

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

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