Big Mac Pasta Salad (Printable View)
Savory ground beef, crisp veggies, tangy dressing, and pasta combine for a satisfying flavorful bowl.
# Ingredient List:
→ Salad
01 -
1 pound lean ground beef
02 -
2 tablespoons Worcestershire sauce
03 -
8 ounces chickpea pasta
04 -
1 cup grape tomatoes, halved
05 -
2 cups chopped romaine lettuce
06 -
1/2 medium red onion, diced
07 -
1 cup shredded sharp cheddar cheese
08 -
4 dill pickles, diced
→ Dressing
09 -
1/2 cup Greek yogurt
10 -
1/4 cup light mayonnaise
11 -
2 tablespoons ketchup
12 -
1 tablespoon yellow mustard
13 -
1 tablespoon dill pickle juice
14 -
1/2 teaspoon garlic powder
15 -
1/2 teaspoon onion powder
16 -
1/4 teaspoon paprika
# Preparation Steps:
01 -
In a large skillet over medium heat, cook ground beef for 5 to 7 minutes until browned and no longer pink. Stir in Worcestershire sauce and season with garlic powder, onion powder, and paprika. Transfer meat to a bowl and allow to cool.
02 -
Bring a large pot of salted water to a boil. Add chickpea pasta and cook according to package directions, typically 7 to 9 minutes, until al dente. Drain and rinse under cold water. Transfer to a large mixing bowl.
03 -
Chop grape tomatoes, romaine lettuce, red onion, and dill pickles. Set aside.
04 -
In a separate bowl, combine Greek yogurt, light mayonnaise, ketchup, yellow mustard, and dill pickle juice. Whisk in garlic powder, onion powder, and paprika until the mixture is smooth.
05 -
Add chopped tomatoes, red onion, pickles, and cooled ground beef to the bowl with pasta. Fold in shredded cheddar cheese.
06 -
Drizzle dressing over the pasta mixture and toss to coat evenly. Fold in romaine lettuce just before serving to maintain crispness.
07 -
Distribute salad into individual bowls and garnish with sesame seeds if desired. Serve chilled or at room temperature.
# Supplementary Details:
01 -
For a crisp texture, add lettuce immediately before serving. Chilling enhances flavor meld.