Big Mac Pasta Salad Recipe

Introduction

Big Mac Pasta Salad is a creative and delicious way to enjoy the iconic flavors of a Big Mac in a fresh, shareable pasta dish. Perfect for barbecues, potlucks, or weeknight dinners, this salad combines juicy beef, crisp lettuce, tangy pickles, and creamy dressing for a crowd-pleasing meal.

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
• 1/4 cup light mayonnaise
• 4 tbsp no-sugar-added ketchup
• 1 1/2 tbsp yellow mustard
• 1 1/2 tbsp dill pickle juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika

• White sesame seeds for garnish (optional)

Instructions

1. Step 1: In a skillet over medium heat, brown the ground beef until fully cooked. Stir in Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside to cool.
2. Step 2: Cook the chickpea pasta according to package instructions. Drain and rinse under cold water to cool completely.
3. Step 3: Prepare the vegetables by halving the grape tomatoes, chopping the romaine lettuce, dicing the red onion, and dicing the dill pickles.
4. Step 4: Shred or cube the sharp cheddar cheese.
5. Step 5: In a small bowl, whisk together Greek yogurt, light mayonnaise, ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth and creamy.
6. Step 6: In a large bowl, combine the cooled pasta, cooked ground beef, grape tomatoes, pickles, cheddar cheese, and red onion.
7. Step 7: Pour the prepared dressing over the salad and toss gently to coat everything evenly.
8. Step 8: Just before serving, fold in the romaine lettuce to keep it crisp. Garnish with white sesame seeds if desired. Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

• Swap ground beef for ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian option.
• Use any short pasta like rotini, penne, or shells instead of chickpea pasta.
• Try different cheeses like Colby Jack or crumbled blue cheese for a flavor twist.
• Substitute dill pickles with sweet pickles or add extra pickle juice for more tang.
• Use shredded cabbage or spinach instead of romaine lettuce for a different texture and nutrition boost.
• Make the dressing spicier with sriracha mayo or lighter with a simple yogurt-based sauce.

Storage

Store Big Mac Pasta Salad in an airtight container in the refrigerator for up to 3 days. To keep it freshest, store the salad and dressing separately and toss just before serving. If the dressing thickens after refrigeration, stir in a little mayonnaise or a splash of milk to restore creaminess. Avoid freezing the assembled salad due to the mayonnaise-based dressing, but you can freeze cooked pasta separately for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Big Mac Pasta Salad ahead of time?

Yes, you can prepare most components in advance. Cook and cool the pasta and beef, keep the dressing separate, and combine everything shortly before serving for best texture and flavor.

Is this salad gluten-free?

If you use gluten-free pasta like chickpea pasta or another gluten-free brand, this salad is suitable for a gluten-free diet.

Big Mac Pasta Salad Recipe

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★★★★★

4.5 from 652 reviews

• Author: Zoe
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Big Mac Pasta Salad is a creative take on the classic Big Mac burger flavors, transformed into a creamy, tangy pasta salad perfect for gatherings, potlucks, or weeknight meals. This dish combines lean ground beef, protein-packed chickpea pasta, fresh vegetables, sharp cheddar cheese, and a signature Big Mac-inspired dressing that mimics the beloved burger sauce. It’s a quick, crowd-pleasing, customizable recipe that offers the nostalgic flavors of a Big Mac in an easy-to-share and fork-friendly format.

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Ingredients

Scale 1x2x3x

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%), shredded or cubed (56g)
• 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

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Instructions

1. Cook the Ground Beef: In a skillet over medium heat, brown 1 lb of 96% lean ground beef until fully cooked and no longer pink. Stir in 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp pepper to season, then set aside to cool.
2. Prepare the Pasta: Cook 8 oz of dry chickpea pasta according to the package instructions. Once cooked, drain the pasta and rinse under cold water to cool completely, preventing it from becoming mushy and sticking together.
3. Prepare the Vegetables: Halve 1 cup of grape tomatoes, chop 1 cup of romaine lettuce, dice 1/3 cup of red onion, and dice 1/3 cup of dill pickles to create fresh, crunchy components for the salad.
4. Prepare the Cheese: Shred or cube 1/2 cup of sharp cheddar cheese (2%), about 56 grams, to add a tangy and creamy texture to the salad.
5. Make the Dressing: In a small bowl, whisk together 3/4 cup nonfat plain Greek yogurt, 1/4 cup light mayonnaise, 4 tbsp no-sugar-added ketchup, 1 1/2 tbsp yellow mustard, 1 1/2 tbsp dill pickle juice, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp paprika until smooth and creamy, replicating the iconic Big Mac sauce.
6. Assemble the Salad: In a large mixing bowl, combine the cooled chickpea pasta, cooked ground beef, halved grape tomatoes, diced dill pickles, shredded cheddar cheese, and diced red onion. Pour the prepared dressing over the mixture and toss gently but thoroughly to coat all ingredients evenly.
7. Add Lettuce and Serve: Just before serving, gently fold in the chopped romaine lettuce to keep it crisp and fresh. Garnish the salad with white sesame seeds for a nutty crunch and the finishing touch. Serve immediately or refrigerate until ready to enjoy.

Notes

• Store the salad in an airtight container in the refrigerator for up to 3 days to keep it fresh and creamy.
• To avoid the pasta absorbing too much dressing and becoming soggy, store the dressing separately and combine right before serving.
• If the salad appears dry after refrigeration, stir in a tablespoon of mayonnaise or a splash of milk to restore creaminess.
• Freezing the pasta salad is not recommended due to the mayo-based dressing, but cooked pasta can be frozen separately for up to 2 months.
• Protein variations include ground turkey, chicken, or plant-based crumbles for different dietary preferences.
• Pasta can be substituted with any short kind such as rotini, penne, or shells.
• Cheese substitutions like Colby Jack or crumbled blue cheese add a different flavor profile.
• Customize pickles by using sweet pickles or add extra pickle juice for added tang.
• Lettuce alternatives like shredded cabbage or spinach can be used for added texture or nutrition.
• For a spicy twist, swap the dressing for sriracha mayo or opt for a lighter yogurt-based dressing.

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

Keywords: Big Mac pasta salad, Big Mac recipe, pasta salad, chickpea pasta salad, ground beef salad, creamy pasta salad, summer potluck recipe, healthy pasta salad