Big Mac Pasta Salad (Printable Version)
A vibrant pasta salad with seasoned beef, chickpea pasta, fresh veggies, and a creamy tangy dressing.
# Everything You’ll Need:
→ Salad
01 -
1 lb 96% lean ground beef
02 -
1 tbsp Worcestershire sauce
03 -
8 oz dry chickpea pasta
04 -
1 cup grape tomatoes, halved
05 -
1 cup romaine lettuce, chopped
06 -
1/3 cup red onion, diced
07 -
1/2 cup sharp cheddar cheese, 2%, shredded or cubed
08 -
1/3 cup dill pickles, diced
→ Dressing
09 -
3/4 cup nonfat plain Greek yogurt
10 -
1/4 cup light mayonnaise
11 -
4 tbsp no-sugar-added ketchup
12 -
1 1/2 tbsp yellow mustard
13 -
1 1/2 tbsp dill pickle juice
14 -
1 tsp garlic powder
15 -
1 tsp onion powder
16 -
1 tsp paprika
→ Optional Garnish
17 -
White sesame seeds
# Steps to Cook:
01 -
Brown the ground beef in a skillet over medium heat until fully cooked. Stir in Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Set aside to cool.
02 -
Cook the chickpea pasta according to package directions. Drain and let it cool completely.
03 -
Whisk together Greek yogurt, light mayonnaise, ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika in a small bowl until smooth.
04 -
Combine cooled pasta, cooked ground beef, grape tomatoes, dill pickles, shredded cheddar cheese, and diced red onion in a large bowl. Add the dressing and toss to coat evenly.
05 -
Gently fold in chopped romaine lettuce just before serving to preserve its crispness. Garnish with white sesame seeds if desired.
# Extra Suggestions:
01 -
Allow cooked ingredients to cool before combining to maintain texture and flavor balance.