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Big Mac Pasta Salad Recipe

Big Mac Pasta Salad Recipe
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★★★★★

4.8 from 23 reviews

This Big Mac Pasta Salad is a lighter, nutritious twist on the classic burger-inspired salad featuring lean ground beef, chickpea pasta, fresh vegetables, and a tangy homemade dressing that mimics the iconic Big Mac sauce. Perfect for a satisfying lunch or potluck dish.

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

Instructions

  1. Cook the Beef: In a skillet over medium heat, brown the lean ground beef until fully cooked and no longer pink. Drain any excess fat and stir in the Worcestershire sauce. Set aside to cool slightly.
  2. Prepare the Pasta: Cook the chickpea pasta according to package instructions until al dente. Drain, rinse under cold water to stop cooking, and set aside to cool.
  3. Mix the Dressing: In a bowl, combine the nonfat Greek yogurt, light mayonnaise, no-sugar-added ketchup, yellow mustard, dill pickle juice, garlic powder, and onion powder. Whisk well until smooth and creamy.
  4. Combine Salad Ingredients: In a large bowl, add the cooled pasta, cooked ground beef, grape tomatoes, chopped romaine lettuce, diced red onion, cheddar cheese, and diced dill pickles. Toss gently to mix.
  5. Add the Dressing: Pour the dressing over the salad mixture and stir gently to coat all ingredients evenly. Refrigerate for at least 30 minutes to allow flavors to meld before serving.

Notes

  • Use chickpea pasta for added protein and fiber, making the salad more filling and gluten-free.
  • Refrigerate the salad for at least 30 minutes before serving to enhance flavors.
  • For a lower fat version, use reduced-fat cheddar cheese and light mayonnaise.
  • Optional: Add chopped fresh parsley for extra freshness.
  • This salad can be made ahead and stored in the refrigerator for up to 2 days.

Nutrition

Keywords: Big Mac pasta salad, chickpea pasta salad, healthy pasta salad, lean beef salad, low fat salad dressing

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