I turn classic burger flavors into a lighter, protein-packed bowl with this Big Mac Pasta Salad. I combine lean ground beef, chickpea pasta, crisp vegetables, cheddar cheese, and a creamy, tangy dressing to create a satisfying dish that feels indulgent but fits perfectly into my balanced meal plan.
Why You’ll Love This Recipe
I love how this recipe captures all the iconic Big Mac-inspired flavors in a fresh and wholesome way. I get the savory beef, the tangy pickles, the creamy dressing, and the crunch of lettuce all in one bowl. Also I appreciate how the chickpea pasta adds extra protein and fiber, making it more filling than traditional pasta salads.
I find this recipe perfect for meal prep, potlucks, and quick weeknight dinners. I can make it ahead, store it easily, and enjoy a balanced, flavorful meal throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb 96% lean ground beef
1 tbsp halal steak sauce
1/2 tsp black pepper
1 tsp salt
8 oz dry chickpea pasta
1 cup grape tomatoes, halved
1 cup romaine lettuce, chopped
1/3 cup red onion, diced
1/2 cup sharp cheddar cheese, shredded or cubed
1/3 cup dill pickles, diced
3/4 cup nonfat plain Greek yogurt
1 1/2 tbsp yellow mustard
1/4 cup light mayonnaise
1 1/2 tbsp dill pickle juice
1 tsp garlic powder
4 tbsp no-sugar-added ketchup
1 tsp onion powder
1 tsp paprika
White sesame seeds (optional)
Directions
I start by heating a skillet over medium heat and cooking the ground beef until it is fully browned and no longer pink. I stir in the steak sauce, salt, and black pepper, mix well, then remove it from the heat and let it cool completely.
Then I cook the chickpea pasta according to the package instructions until al dente. I drain it and rinse lightly with cool water, then set it aside to cool completely.
In a small bowl, I whisk together the Greek yogurt, light mayonnaise, ketchup, yellow mustard, dill pickle juice, garlic powder, onion powder, and paprika until the dressing is smooth and creamy.
In a large mixing bowl, I combine the cooled pasta, cooked ground beef, grape tomatoes, dill pickles, cheddar cheese, and diced red onion. I pour the dressing over the mixture and toss thoroughly until everything is evenly coated.
Just before serving, I gently fold in the chopped romaine lettuce to keep it crisp. I garnish with white sesame seeds if I like, and serve immediately or chill until ready to enjoy.
Servings and Timing
I prepare this recipe in about 25 minutes total.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 385 kcal per serving
Variations
I sometimes swap the ground beef for lean ground turkey or grilled chicken when I want a slightly different flavor profile.
I like adding extra crunch with shredded iceberg lettuce instead of romaine, or even a handful of chopped cucumbers.
If I want a spicier version, I mix a little hot sauce or diced jalapeños into the dressing.
For a lower-fat option, I reduce the cheese slightly or use reduced-fat cheddar.
When I want to make it fully dairy-free, I use a dairy-free yogurt alternative and skip the cheese.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, I prefer to store the lettuce separately and mix it in just before serving.
Since this is a pasta salad, I do not reheat it. I enjoy it chilled straight from the fridge, or I let it sit at room temperature for about 10–15 minutes before eating to take the chill off.
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FAQs
Can I make this salad ahead of time?
Yes, I often prepare it a day in advance. I keep the lettuce separate and mix it in right before serving so it stays crisp.
Can I use regular pasta instead of chickpea pasta?
I can easily substitute regular pasta if I prefer. I just cook it al dente and let it cool completely before mixing it into the salad.
Is this recipe good for meal prep?
I find this recipe excellent for meal prep because it stores well and maintains its flavor for several days in the refrigerator.
Can I freeze this pasta salad?
I do not recommend freezing it. The creamy dressing and fresh vegetables do not maintain their texture well after thawing.
How can I make this recipe lower in calories?
I reduce the cheese, use all Greek yogurt instead of mayonnaise, and make sure to stick with extra-lean ground beef to lower the overall calorie count.
Conclusion
I love how this Big Mac Pasta Salad gives me all the comfort of a classic burger in a lighter, more nutritious form. I enjoy the balance of savory beef, creamy dressing, crunchy vegetables, and satisfying pasta in every bite. Whether I prepare it for meal prep, a gathering, or a quick family dinner, I always find it to be a reliable and flavorful option.
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Big Mac Pasta Salad
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Halal
Description
This Big Mac Pasta Salad transforms classic burger flavors into a lighter, protein-packed dish with lean beef, chickpea pasta, crisp vegetables, and a creamy tangy dressing. It is satisfying, balanced, and perfect for meal prep or gatherings.
Ingredients
1 lb 96% lean ground beef
1 tbsp halal steak sauce
1 tsp salt
1/2 tsp black pepper
8 oz dry chickpea pasta
1 cup grape tomatoes, halved
1 cup romaine lettuce, chopped
1/3 cup red onion, diced
1/2 cup sharp cheddar cheese, 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 (optional)
Instructions
- Heat a skillet over medium heat and cook the ground beef until fully browned and no longer pink. Stir in the steak sauce, salt, and black pepper. Mix well, remove from heat, and allow to cool completely.
- Cook the chickpea pasta according to package instructions until al dente. Drain, rinse lightly with cool water, and let cool completely.
- 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.
- In a large bowl, combine the cooled pasta, cooked ground beef, grape tomatoes, dill pickles, cheddar cheese, and red onion. Pour the dressing over the mixture and toss until evenly coated.
- Gently fold in the chopped romaine lettuce just before serving. Garnish with white sesame seeds if desired. Serve immediately or chill until ready to enjoy.
Notes
Swap ground beef for lean ground turkey or grilled chicken for a different flavor.
Use iceberg lettuce or add chopped cucumbers for extra crunch.
Add hot sauce or diced jalapenos to the dressing for a spicy version.
Reduce cheese or use reduced-fat cheddar for a lower-fat option.
Store in an airtight container in the refrigerator for up to 4 days. Keep lettuce separate for best texture.
Not recommended for freezing as the dressing and vegetables may lose texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 70 mg
