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Big Mac Pasta Salad

Big Mac Pasta Salad: A Fun, Flavor-Packed Twist!

Big Mac Pasta Salad combines classic flavors in a gluten-free dish that's perfect for sharing.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Beef
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 1 lb 96% lean ground beef Or substitute with ground turkey.
  • 1 tbsp Worcestershire sauce Optional for a vegetarian version.
  • 8 oz dry chickpea pasta Provides gluten-free base.
  • 1 cup grape tomatoes (halved) Substitute with cherry tomatoes if needed.
  • 1 cup romaine lettuce (chopped) Use spinach or mixed greens as an alternative.
  • 1/3 cup red onion (diced) Green onions or shallots can be used instead.
  • 1/2 cup sharp cheddar cheese (shredded or cubed) Swap with mozzarella or dairy-free cheese if preferred.
  • 1/3 cup dill pickles (diced) Can substitute with sweet pickles.
For the Dressing
  • 3/4 cup nonfat plain Greek yogurt Or use regular yogurt.
  • 1/4 cup light mayonnaise Omit for lighter version.
  • 4 tbsp no-sugar-added ketchup Avoid ketchup with added sugars.
  • 1 1/2 tbsp yellow mustard Dijon mustard can be swapped.
  • 1 1/2 tbsp dill pickle juice Can substitute with lemon juice.
  • 1 tsp garlic powder Fresh minced garlic can add stronger flavor.
  • 1 tsp onion powder Shallots or fresh onion are alternatives.
  • 1 tsp paprika Smoked paprika adds a nice twist.

Equipment

  • large skillet
  • large pot
  • Mixing Bowl
  • Colander

Method
 

Step-by-Step Instructions for Big Mac Pasta Salad
  1. Cook the Beef: In a large skillet, heat a splash of oil and add the ground beef. Cook for 6-8 minutes until browned. Mix in Worcestershire sauce and remove from heat to cool.
  2. Prepare the Pasta: Boil salted water and cook the chickpea pasta for 7-9 minutes until al dente. Drain and rinse under cold water.
  3. Chop the Vegetables: Halve the tomatoes, chop the lettuce, dice the red onion and dill pickles, and place in a large mixing bowl.
  4. Make the Dressing: Whisk together yogurt, mayonnaise, ketchup, mustard, pickle juice, garlic powder, onion powder, and paprika until smooth.
  5. Combine Ingredients: Add cooled pasta and cooked beef to the vegetables, then fold in cheddar cheese.
  6. Dress the Salad: Pour dressing over the mixture and toss gently until everything is coated.
  7. Serve or Store: Garnish with sesame seeds if desired. Serve immediately or refrigerate for 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

For best results, add chopped romaine lettuce just before serving to maintain freshness.

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