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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.

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, 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

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