Name: Big Mac Pasta Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound ground beef (can substitute with lean ground turkey); 8 ounces chickpea pasta (gluten-free option); 1 cup grape tomatoes (can substitute with cherry tomatoes); 2 cups romaine lettuce (can use mixed greens); 1 small red onion (can substitute with green onions); 1 cup sharp cheddar cheese (optional to omit or use dairy-free cheese); 1 cup dill pickles (can use sweet pickles); 1 cup Greek yogurt (can substitute with sour cream or non-dairy yogurt); 1/4 cup light mayonnaise (can substitute with avocado); 2 tablespoons ketchup (can use sugar-free); 1 tablespoon yellow mustard (Dijon mustard adds extra flavor); 2 tablespoons dill pickle juice (can use lemon juice); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; 1 tablespoon white sesame seeds (optional garnish)

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Introduction

Big Mac Pasta Salad is a fun and flavorful twist on the classic burger, transformed into a hearty pasta salad. Packed with ground beef, cheddar, pickles, and a tangy dressing, it’s perfect for lunches or potlucks.

A close-up view of a bowl filled with a colorful pasta salad. The base layer consists of yellow spiral rotini pasta evenly spread, mixed with small pieces of browned ground beef. Bright green lettuce leaves are scattered throughout the bowl, adding a fresh look. Halved red cherry tomatoes and thin slices of green pickles with visible seeds rest on top, adding pops of color. Small bits of light purple onion are mixed in, visible among the other ingredients. The bowl is white, and the background shows a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef (can substitute with lean ground turkey)
8 ounces chickpea pasta (gluten-free option)
1 cup grape tomatoes (can substitute with cherry tomatoes)
2 cups romaine lettuce (can use mixed greens)
1 small red onion (can substitute with green onions)
1 cup sharp cheddar cheese (optional to omit or use dairy-free cheese)
1 cup dill pickles (can use sweet pickles)
For the Dressing:
- 1 cup Greek yogurt (can substitute with sour cream or non-dairy yogurt)
- 1/4 cup light mayonnaise (can substitute with avocado)
- 2 tablespoons ketchup (can use sugar-free)
- 1 tablespoon yellow mustard (Dijon mustard adds extra flavor)
- 2 tablespoons dill pickle juice (can use lemon juice)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 tablespoon white sesame seeds (optional garnish)

Instructions

Step 1: In a large skillet over medium heat, cook the ground beef until browned, about 8-10 minutes, stirring frequently until no longer pink. Stir in Worcestershire sauce if desired and let it cool.
Step 2: Bring a pot of salted water to a boil. Add the chickpea pasta and cook according to package instructions (7-9 minutes) until al dente. Drain and rinse under cold water.
Step 3: Prepare the vegetables by halving grape tomatoes, chopping romaine lettuce, dicing red onion, and slicing dill pickles. Set aside.
Step 4: In a bowl, whisk together Greek yogurt, light mayonnaise, ketchup, yellow mustard, and dill pickle juice. Mix in garlic powder, onion powder, and paprika until smooth.
Step 5: In a large bowl, combine the cooked pasta, ground beef, tomatoes, lettuce, red onion, cheddar cheese, and pickles. Fold gently to mix evenly.
Step 6: Pour the dressing over the salad and toss gently to coat all ingredients without crushing them.
Step 7: Garnish with white sesame seeds if using and serve immediately, or refrigerate for 30 minutes to let flavors meld.

Tips & Variations

Add romaine lettuce just before serving to keep it crisp.
Use lean ground turkey for a lighter option.
Swap chickpea pasta with your favorite gluten-free pasta for dietary needs.
Omit cheddar cheese or use a dairy-free alternative for a dairy-free salad.
Dijon mustard adds a nice extra flavor twist to the dressing.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Keep the lettuce separate if possible and add it just before serving to maintain its crunch. Reheat the salad slightly if preferred, but it’s best served cold or at room temperature.

How to Serve

A white bowl filled with a colorful pasta salad placed on a white marbled surface, showing spiral pasta as the main layer in a pale yellow color with a firm texture. Mixed evenly throughout are small, cooked pieces of ground meat in light brown, fresh bright green lettuce leaves, and halved cherry tomatoes with a shiny red skin. Thin slices of dark green pickles with visible seeds sit on top, along with small pieces of purple onion scattered everywhere, adding pops of color and texture throughout the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare all components except lettuce ahead of time. Store them in separate containers and combine just before serving to keep the salad fresh and crisp.

Is there a vegetarian version of this salad?

Absolutely! Substitute the ground beef with cooked lentils, crumbled tofu, or a plant-based meat alternative for a vegetarian-friendly option.