Description
This Big Mac Pasta Salad is a healthier twist on the classic burger, featuring lean ground beef, chickpea pasta, crisp veggies, cheddar cheese, and a creamy tangy special sauce-inspired dressing.
Ingredients
For the Salad
- 1 lb 96% lean ground beef
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz dry chickpea pasta (such as 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
1. In a skillet over medium heat, brown the ground beef until fully cooked.
2. Stir in Worcestershire sauce, salt, and black pepper. Mix well and set aside to cool completely.
3. Cook the chickpea pasta according to package instructions. Drain and allow it to cool completely.
4. In a small bowl, whisk together the Greek yogurt, light mayonnaise, ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth and creamy.
5. In a large mixing bowl, combine the cooled pasta, cooked ground beef, grape tomatoes, dill pickles, cheddar cheese, and red onion.
6. Pour the dressing over the salad and toss until everything is evenly coated.
7. Just before serving, gently fold in the chopped romaine lettuce to maintain its crispness.
8. Garnish with white sesame seeds if desired and serve immediately.
Notes
For best texture, add the romaine lettuce just before serving so it stays crisp.
This salad can be made ahead of time; store the lettuce separately and mix in when ready to serve.
You can substitute ground turkey for an even leaner option.