Big Mac Pasta Salad
This Big Mac Pasta Salad combines lean ground beef, chickpea pasta, fresh veggies, and a tangy Greek yogurt-based dressing for a flavorful, nutritious, and easy-to-make dish.
Equipment
- 1 skillet for browning ground beef
- 1 large mixing bowl for assembling the salad
- 1 small bowl for making the dressing
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 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
- White sesame seeds optional garnish
Instructions
- Brown the ground beef in a skillet over medium heat until fully cooked.
- Stir in Worcestershire sauce, salt, and pepper, then set beef aside to cool.
- Cook chickpea pasta according to package instructions, drain, and let cool completely.
- Whisk Greek yogurt, mayonnaise, ketchup, mustard, dill pickle juice, garlic powder, onion powder, and paprika together until smooth to make dressing.
- In a large bowl, combine cooled pasta, cooked ground beef, grape tomatoes, pickles, cheddar cheese, and red onion.
- Add the dressing and toss until all ingredients are evenly coated.
- Just before serving, gently fold in chopped romaine lettuce to keep it crisp.
Notes
- Use chickpea pasta for added protein and fiber.
- Serve chilled for best flavor and texture.
- White sesame seeds add a nice garnish and crunch.
- Store leftovers in the refrigerator up to 3 days.