Description
Big Mac Pasta Salad is a delicious and healthy twist on the classic Big Mac burger, combining lean ground beef, protein-packed chickpea pasta, fresh veggies, and a tangy homemade dressing inspired by Big Mac sauce. Ready in just 15 minutes, this salad is perfect for a quick lunch or light dinner.
Ingredients
For the Salad
- 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%, 56g), shredded or cubed
- 1/3 cup dill pickles, diced
For the Dressing
- 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
Optional Garnish
- White sesame seeds
Instructions
- Cook the Ground Beef: In a skillet over medium heat, brown the ground beef thoroughly until fully cooked, breaking it up as it cooks to ensure even browning.
- Season the Beef: Stir in Worcestershire sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Remove from heat and set aside to cool to room temperature.
- Prepare the Pasta: Cook the chickpea pasta according to package instructions until al dente. Drain well and allow it to cool completely to prevent wilting the salad ingredients.
- Make the Dressing: In a small bowl, whisk together nonfat Greek yogurt, light mayonnaise, no-sugar-added ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika until the mixture is smooth and well combined.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, cooked ground beef, halved grape tomatoes, diced pickles, shredded cheddar cheese, and diced red onion.
- Add Dressing and Toss: Pour the prepared dressing over the salad ingredients and toss gently until everything is evenly coated with the dressing.
- Finish with Lettuce: Just before serving, gently fold the chopped romaine lettuce into the salad to keep it crisp and fresh.
- Garnish and Serve: Optionally, sprinkle white sesame seeds on top to add a subtle nutty flavor and appealing presentation. Serve immediately.
Notes
- Make sure to cool the pasta and beef completely before mixing with the dressing to prevent sogginess.
- Use low-fat or light mayonnaise and Greek yogurt to keep the salad lighter.
- This salad can be prepared ahead of time but add the romaine lettuce just before serving to maintain crispness.
- If you prefer, substitute chickpea pasta with any high-protein or gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
