Description
Big Mac Pasta Salad combines classic burger flavors in a light salad, perfect for any gathering.
Ingredients
For the Salad
- 1 pound lean ground beef
- 2 tablespoons Worcestershire sauce
- 8 ounces chickpea pasta (e.g., Banza)
- 1 cup grape tomatoes
- 2 cups romaine lettuce
- 1/2 medium red onion
- 1 cup sharp cheddar cheese
- 4–5 pieces dill pickles
For the Dressing
- 1/2 cup Greek yogurt
- 1/4 cup light mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon dill pickle juice
- Garlic powder, to taste
- Onion powder, to taste
- Paprika, to taste
Instructions
- In a large skillet over medium heat, brown the ground beef for 5–7 minutes until no longer pink. Stir in Worcestershire sauce and seasonings. Transfer to a bowl to cool.
- Bring a large pot of salted water to a boil and cook chickpea pasta according to package instructions until al dente. Drain and rinse under cold water.
- Chop tomatoes, romaine, red onion, and pickles. Add to the cooled pasta in a large mixing bowl.
- In a separate bowl, whisk together Greek yogurt, mayonnaise, ketchup, mustard, pickle juice, and seasonings.
- Add cooled beef and cheddar cheese to the pasta mixture and gently fold.
- Pour dressing over salad and toss until evenly coated. Add romaine just before serving.
- Serve chilled or at room temperature. Garnish with sesame seeds if desired.
Notes
- Store in an airtight container in the fridge for up to 3 days.
- Keep dressing separate for best freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mix, Cook
- Cuisine: American