Description
A delicious twist on the classic Big Mac, this pasta salad combines the flavors of a traditional Big Mac burger with a healthy pasta salad.
Ingredients
Scale
- 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
- 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
- In a skillet, brown the ground beef over medium heat until fully cooked.
- Stir in Worcestershire sauce, 1 tsp salt, and 1/2 tsp pepper. Set aside to cool.
- Cook the chickpea pasta according to package instructions. Drain and allow it to cool completely.
- In a small bowl, whisk together Greek yogurt, light mayo, ketchup, mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth.
- In a large mixing bowl, combine the cooled pasta, cooked ground beef, grape tomatoes, pickles, cheddar cheese, and red onion.
- Add the prepared dressing and toss until everything is evenly coated.
- Just before serving, gently fold in the romaine lettuce to maintain its crispness.
- Garnish with white sesame seeds, if desired.
Notes
- Feel free to adjust the level of seasoning based on your preference.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- A great option for potlucks and family gatherings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg