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Big Mac Pasta Salad Recipe

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★★★★★

4.8 from 110 reviews

Big Mac Pasta Salad is a flavorful and satisfying dish that combines ground beef, chickpea pasta, fresh vegetables, and a creamy tangy dressing inspired by the classic Big Mac sauce. Perfect for a hearty lunch or a party salad, it offers a delightful blend of textures and tastes with a nutritious twist.

Ingredients

Scale

For the Salad

  • 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

  1. Cook the Ground Beef: In a large skillet over medium heat, add the ground beef and cook, stirring frequently, for about 8-10 minutes until browned and no longer pink. Stir in Worcestershire sauce if available, combine well, then set aside to cool.
  2. Cook the Pasta: Bring a pot of salted water to a rolling boil. Add the chickpea pasta and cook according to package instructions, about 7-9 minutes, until al dente. Drain the pasta and rinse under cold water to stop cooking and cool down.
  3. Prep Vegetables: Halve the grape tomatoes, chop the romaine lettuce, dice the red onion, and slice the dill pickles. Set all aside separately to maintain freshness.
  4. Make the Dressing: In a mixing bowl, whisk together Greek yogurt, light mayonnaise, ketchup, yellow mustard, and dill pickle juice. Add garlic powder, onion powder, and paprika, stirring until the dressing is smooth and well combined.
  5. Combine Ingredients: In a large bowl, add the cooked and cooled chickpea pasta, browned ground beef, grape tomatoes, chopped romaine lettuce, diced red onion, and shredded cheddar cheese. Gently fold the ingredients together until evenly mixed.
  6. Dress the Salad: Pour the prepared dressing over the salad mixture. Toss gently to coat all ingredients evenly without crushing them, preserving texture.
  7. Serve: Garnish the salad with white sesame seeds if desired. Serve immediately or refrigerate for about 30 minutes to allow flavors to meld.

Notes

  • Add romaine lettuce just before serving to maintain maximum crunch.
  • Adjust seasoning of the dressing to personal preference for added flavor.
  • Optional: Use dairy-free cheese or omit cheese for dairy-sensitive diets.
  • Can substitute lean ground turkey for a lighter version.
  • To enhance flavor, refrigerate the salad for 30 minutes before serving.

Keywords: Big Mac Pasta Salad, ground beef pasta salad, chickpea pasta salad, creamy pasta salad, easy summer salad, gluten-free pasta salad, healthy pasta salad

Find it online: https://cookwithlea.com/big-mac-pasta-salad-recipe-2/