Big Mac Pasta Salad
This Big Mac Pasta Salad combines lean ground beef, pasta, and fresh vegetables with a creamy dressing for a tasty twist on a classic.
Equipment
- Large pot
- Mixing bowl
Ingredients
For the Salad
- 1 lb 96% lean ground beef
- 1 tablespoon Worcestershire sauce
- 8 oz dry chickpea pasta e.g., Banza
- 1 cup grape tomatoes, halved
- 1 cup romaine lettuce, chopped
- ⅓ cup red onion, diced
- ½ cup sharp cheddar cheese 2%, shredded or cubed 56g
- ⅓ cup dill pickles, diced
For the Dressing
- ¾ cup nonfat plain Greek yogurt 170g
- ¼ cup light mayonnaise 60g
- 4 tablespoon no-sugar-added ketchup 64g
- 1 ½ tablespoon yellow mustard 20g
- 1 ½ tablespoon dill pickle juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Optional Garnish
- to taste white sesame seeds for garnish
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Drain excess fat and stir in Worcestershire sauce.
- In the same pot, cook the chickpea pasta according to package instructions. Drain and rinse with cold water.
- In a mixing bowl, combine the cooked pasta, ground beef, grape tomatoes, romaine lettuce, red onion, cheddar cheese, and dill pickles.
- In another bowl, whisk together the Greek yogurt, mayonnaise, ketchup, mustard, dill pickle juice, garlic powder, onion powder, and paprika. Pour over the salad and mix well.
- Garnish with sesame seeds if desired. Serve chilled.
Notes
For added flavor, let the salad chill for an hour before serving.