Description

Big Mac Pasta Salad is a creative twist on the iconic Big Mac burger flavors, transformed into a hearty and creamy pasta salad. This dish combines lean ground beef, protein-packed chickpea pasta, fresh vegetables, sharp cheddar cheese, and a tangy, creamy dressing inspired by Big Mac sauce. Perfect for potlucks, barbecues, or easy weeknight meals, it delivers nostalgic flavors in a convenient, shareable format.

Ingredients

Scale

Meat and Pasta

1 lb 96% lean ground beef
1 tsp Worcestershire sauce
8 oz dry chickpea pasta (such as Banza)

Vegetables

1 cup grape tomatoes, halved
2 cups romaine lettuce, chopped
½ cup red onion, diced
½ cup diced dill pickles

Cheese

½ cup sharp cheddar cheese (2%), shredded or crumbled

Dressing

¾ cup nonfat plain Greek yogurt
¼ cup light mayonnaise
2 tbsp no sugar added ketchup
1 tbsp yellow mustard
1 tbsp dill pickle juice
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika

Garnish

1 tsp white sesame seeds

Instructions

Cook the Beef: In a medium skillet over medium heat, cook the lean ground beef until fully browned, breaking it up with a spatula as it cooks. Stir in the Worcestershire sauce, combine well, then remove from heat and set aside to cool slightly.
Cook the Pasta: Prepare the chickpea pasta according to package instructions for al dente texture. Drain and rinse thoroughly under cold water to stop cooking and cool the pasta down.
Prepare Vegetables: Halve the grape tomatoes, chop the romaine lettuce, dice the red onion, and dice the dill pickles to ready them for the salad.
Shred the Cheese: Shred or crumble the sharp cheddar cheese and set aside for topping the salad.
Make the Dressing: In a mixing bowl, combine Greek yogurt, light mayonnaise, no sugar added ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika. Whisk until the dressing is smooth and creamy.
Assemble the Salad: In a large bowl, combine the cooled cooked pasta, cooked ground beef, grape tomatoes, romaine lettuce, red onion, cheddar cheese, and diced pickles.
Add the Dressing: Drizzle the prepared dressing over the salad ingredients and toss gently to coat all components evenly.
Garnish and Serve: Sprinkle white sesame seeds on top as a garnish. Serve immediately or cover and refrigerate until ready to serve.

Notes

Store Big Mac Pasta Salad in an airtight container in the refrigerator for up to 3 days.
Keep dressing separate from pasta salad if possible to prevent sogginess; toss just before serving.
If the salad dries out after refrigeration, mix in a tablespoon of mayonnaise or a splash of milk to restore creaminess.
Cooked pasta can be frozen separately for up to 2 months; thaw before assembling the salad.
Try substitutions like ground turkey or plant-based crumbles for a different protein option.
Short pastas like rotini, penne, or shells can replace chickpea pasta.
For a spicier dressing, add sriracha mayo instead of plain mayo.
Additional toppings like shredded cabbage or spinach can be used instead of romaine for added nutrition or crunch.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: Big Mac pasta salad, creamy pasta salad, chickpea pasta salad, ground beef salad, potluck recipe, barbecue side dish, healthy pasta salad