Big Mac Pasta Salad Recipe

Introduction

Big Mac Pasta Salad is a fun and flavorful twist on the classic burger, combining all the beloved flavors into a creamy, tangy pasta salad. This dish is perfect for gatherings, meal prep, or whenever you want a satisfying and unique salad that pleases a crowd.

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%), shredded or cubed
• 1/3 cup dill pickles, diced
• 3/4 cup nonfat plain Greek yogurt
• 1/4 cup light mayonnaise
• 4 tbsp no-sugar-added ketchup
• 1 1/2 tbsp yellow mustard
• 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 tsp salt, and 1/2 tsp pepper. Set aside to cool.
2. Step 2: Cook the chickpea pasta according to package instructions. Drain and rinse with cold water to cool.
3. Step 3: Prepare the vegetables: halve the grape tomatoes, chop the romaine lettuce, dice the red onion, and dice the dill pickles.
4. Step 4: Shred or cube the sharp cheddar cheese.
5. Step 5: In a bowl, whisk together Greek yogurt, light mayonnaise, ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth.
6. Step 6: In a large bowl, combine the cooled pasta, cooked ground beef, grape tomatoes, pickles, cheddar cheese, and red onion.
7. Step 7: Pour the dressing over the salad and toss gently to coat everything evenly.
8. Step 8: Just before serving, fold in the romaine lettuce to keep it crisp. Garnish with white sesame seeds if desired.

Tips & Variations

• Use ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian option.
• Substitute any short pasta like rotini, penne, or shells instead of chickpea pasta.
• Try different cheeses such as Colby Jack or crumbled blue cheese for a new flavor.
• Swap dill pickles for sweet pickles or add extra pickle juice for more tang.
• Replace romaine lettuce with shredded cabbage or spinach for added crunch or nutrients.
• Give the dressing a spicy kick by adding sriracha mayo or lighten it further with a yogurt-based dressing.

Storage

Store Big Mac Pasta Salad in an airtight container in the refrigerator for up to 3 days to keep it fresh. To avoid soggy pasta, keep the salad and dressing separate and combine them right before serving. If the salad looks dry after refrigerating, stir in a tablespoon of mayonnaise or a splash of milk to restore creaminess. Freezing is not recommended for the full salad due to the mayonnaise-based dressing, but cooked pasta can be frozen for up to 2 months and thawed before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Big Mac Pasta Salad ahead of time?

Yes, you can prepare the components ahead of time, but it’s best to keep the dressing separate and toss before serving to maintain freshness and prevent sogginess.

Is chickpea pasta necessary for this recipe?

Not at all. While chickpea pasta adds protein and is gluten-free, any short pasta like rotini, penne, or shells will work well in this salad.

Big Mac Pasta Salad Recipe

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★★★★★

4.8 from 63 reviews

Big Mac Pasta Salad is a creative twist on the classic Big Mac flavors, combined into a hearty pasta salad that’s perfect for potlucks, picnics, or meal prep. Featuring lean ground beef, protein-packed chickpea pasta, crisp veggies, and a creamy tangy dressing inspired by Big Mac sauce, this salad delivers a deliciously satisfying blend of textures and tastes. It’s quick to prepare and easy to customize, bringing a fun and flavorful American fusion dish to your table.

• Author: liam
• 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%), 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, 1 tsp salt, and 1/2 tsp pepper. Once cooked and seasoned, set aside to cool.
2. Prepare the Pasta: Cook the chickpea pasta following the package instructions until al dente. Drain completely and rinse under cold water to stop the cooking process and cool the pasta.
3. Prep the Vegetables and Cheese: Halve grape tomatoes, chop romaine lettuce, dice red onion and dill pickles, and shred or cube the sharp cheddar cheese.
4. Make the Dressing: In a small bowl, whisk together 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 creamy.
5. Assemble the Salad: In a large mixing bowl, combine the cooled pasta, cooked ground beef, grape tomatoes, pickles, cheddar cheese, and red onion.
6. Add Dressing and Toss: Pour the prepared dressing over the salad ingredients and gently toss to coat everything evenly.
7. Add Lettuce and Garnish: Just before serving, fold in the chopped romaine lettuce carefully to maintain its crispness. Garnish with white sesame seeds if desired.
8. Serving and Storage: Serve immediately or refrigerate in an airtight container for up to 3 days. To maintain freshness, consider storing dressing separately and toss prior to serving.

Notes

• Store Big Mac Pasta Salad in an airtight container in the refrigerator for up to 3 days.
• For best texture, store dressing separately and combine just before serving.
• If dressing thickens after refrigeration, mix in a tablespoon of mayonnaise or a splash of milk to restore creaminess.
• Cooked pasta can be frozen in a freezer-safe bag for up to 2 months – thaw before assembling salad.
• Freeze the dressing is not recommended as mayonnaise-based sauces tend to separate.
• Substitute ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian variation.
• Use alternate short pasta like rotini, penne, or shells as preferred.
• Try different cheeses such as Colby Jack or crumbled blue cheese for varied flavor.
• Swap dill pickles for sweet pickles or increase pickle juice for more tang.
• Replace romaine lettuce with shredded cabbage or spinach for extra crunch and nutrients.
• Make the dressing spicy with sriracha mayo or lighter with a yogurt-based sauce as desired.

Keywords: Big Mac Pasta Salad, ground beef pasta salad, chickpea pasta salad, healthy pasta salad, creamy pasta salad, Big Mac inspired recipe, low fat pasta salad