Description
A high-protein twist on a classic burger, this Big Mac Pasta Salad combines seasoned beef, chickpea pasta, fresh veggies, and a creamy tangy dressing.
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
1. In a skillet, brown the ground beef over medium heat until fully cooked.
2. Stir in Worcestershire sauce, 1 tsp salt, and 1/2 tsp pepper, then set aside to cool.
3. Cook the chickpea pasta according to package instructions, then drain and allow it to cool completely.
4. In a small bowl, whisk together Greek yogurt, light mayo, ketchup, mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth.
5. In a large mixing bowl, combine the cooled pasta, cooked ground beef, grape tomatoes, pickles, cheddar cheese, and red onion.
6. Add the prepared dressing and toss until everything is evenly coated.
7. Just before serving, gently fold in the romaine lettuce to maintain its crispness.
8. Garnish with white sesame seeds, if desired, and serve.
Notes
Let the pasta and beef cool fully before mixing to prevent the dressing from thinning.
For extra flavor, chill the salad for 30–60 minutes before serving.
Swap cheddar for reduced-fat American cheese for a more authentic Big Mac taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 55mg