At a spring church picnic beneath tall oak trees, I noticed a teenage boy carrying a tray piled high with food in one hand while tossing a football with the other. The trick? Every dish he brought was easy to eat and satisfying. Among the crowd-pleasers was a creamy mac pasta salad nestled between deviled eggs and lemonade pitchers. It didn’t last long. A curious grandmother, a gluten-free teen, and even our choir director circled back for seconds before the tray was empty.
That memory came back to me as I stood in my kitchen, prepping lunch during a visit from the kids. They were home from college, and after a morning in the garden, everyone was eager for something filling that didn’t weigh us down. I used chickpea pasta, a yogurt-based dressing, and plenty of colorful, crunchy veggies to keep things light. Lean ground beef added just enough substance to turn this into a main dish that satisfied all the different appetites gathered around our table.
This creamy mac pasta salad brought everyone together that afternoon. My daughter-in-law appreciated the protein-rich ingredients, and my grandson happily reached for another helping before I even sat down. It was cool, creamy, and vibrant just the thing to scoop up by the forkful after a sunny day outside. A dish worth making again for any gathering, big or small.
Short Description
Creamy Mac Pasta Salad is a hearty, protein-rich dish made with chickpea pasta, lean beef, crisp veggies, and a zesty yogurt-based dressing—perfect for picnics, lunches, or casual dinners.
Key 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
- â…“ cup red onion, diced
- ½ cup sharp cheddar cheese (2%, 56g), shredded or cubed
- â…“ cup dill pickles, diced
For the Dressing
- ¾ cup nonfat plain Greek yogurt (170g)
- ¼ cup light mayonnaise (60g)
- 4 tbsp no-sugar-added ketchup (64g)
- 1½ tbsp yellow mustard (20g)
- 1½ tbsp dill pickle juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Optional Garnish
- White sesame seeds
Tools Needed
- Large skillet
- Large mixing bowl
- Saucepan for boiling pasta
- Strainer
- Whisk
- Sharp knife and cutting board
Cooking Instructions
Step 1: Cook the Ground Beef
In a large skillet over medium heat, cook the ground beef until browned and no longer pink. Drain any excess fat if needed. Add Worcestershire sauce, 1 tsp salt, and ½ tsp black pepper. Stir and set aside to cool.
Step 2: Prepare the Pasta
Cook chickpea pasta in a saucepan according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Let cool completely.
Step 3: Make the Dressing
In a bowl, whisk together Greek yogurt, light mayo, ketchup, mustard, pickle juice, garlic powder, onion powder, and paprika until smooth and creamy.
Step 4: Assemble the Salad
In a large bowl, combine the cooled pasta, cooked beef, grape tomatoes, red onion, cheddar cheese, and diced pickles. Pour in the dressing and toss until evenly coated.
Step 5: Add the Lettuce and Garnish
Just before serving, gently fold in the romaine lettuce to keep it crisp. Sprinkle with sesame seeds if desired.
Why You’ll Love This Recipe
Creamy and tangy dressing with no added sugar
Packed with protein and fiber from lean beef and chickpea pasta
Colorful, fresh, and crunchy textures
Easy to prepare ahead for gatherings or weekly lunches
Balanced enough for a full meal or a hearty side dish
Mistakes to Avoid & Solutions
Overcooking the Pasta
Overcooked chickpea pasta can get mushy quickly.
Solution: Cook until just al dente and rinse with cold water to halt further cooking.
Adding Lettuce Too Early
Lettuce wilts and turns soggy if mixed too soon.
Solution: Fold in the lettuce just before serving for a fresh crunch.
Using Regular Mayo Instead of Light
This can make the dressing overly rich and higher in calories.
Solution: Stick to light mayo and Greek yogurt for creaminess without heaviness.
Not Cooling Ingredients Fully
Warm beef or pasta can cause the dressing to separate.
Solution: Allow all components to cool completely before combining.
Serving and Pairing Suggestions
Serve cold as a main dish at cookouts or potlucks
Pair with grilled corn or veggie skewers for a full meal
Great alongside iced tea, lemonade, or sparkling water
Present in a large bowl for buffet-style or serve in mason jars for lunch prep
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days
Avoid freezing the texture of pasta and veggies will degrade
For best texture, store lettuce separately and add fresh before eating
No reheating needed serve chilled straight from the fridge
FAQs
1. Can I make this dish vegetarian?
Yes, you can substitute ground beef with lentils, chickpea crumbles, or cooked quinoa.
2. Can I use regular pasta instead of chickpea pasta?
Absolutely. Traditional or whole wheat pasta will work, though it may alter the protein and fiber content.
3. What can I use instead of Greek yogurt?
Try light sour cream or a plant-based yogurt for a similar texture.
4. Can I prep this ahead of time?
Yes! Make everything ahead and store separately. Mix in lettuce only when ready to serve.
5. How do I adjust the spice level?
Add a pinch of cayenne or hot sauce to the dressing if you want a kick.
Tips & Tricks
Chill the salad for 30 minutes before serving to enhance flavor blending
Cut ingredients uniformly for a better bite and balanced texture
Use a salad spinner to dry lettuce well before folding in
Keep dressing on the thicker side for better coating
Recipe Variations
Southwest Style Mac Pasta Salad
Swap mustard and pickle juice for lime juice and cumin. Add black beans, corn, and diced avocado. Use pepper jack cheese.
Vegan Version
Skip the beef, use plant-based crumbles, vegan mayo, and non-dairy yogurt. Add more pickles or a splash of vinegar for extra tang.
Italian-Inspired Twist
Replace ketchup and mustard with sun-dried tomato paste and balsamic vinegar. Add olives, mozzarella cubes, and chopped basil.
Final Thoughts
There’s something uniquely joyful about making a dish that brings different generations to the same table. Watching my grandson dig in with his hands while my daughter-in-law reached for seconds was proof enough that this creamy mac pasta salad checks all the boxes. Even my husband, who usually avoids pasta, was on his second helping before I could grab a fork.
Meals like this make me think less about perfect presentation and more about the shared joy of eating together. Whether you’re packing lunches or hosting a backyard get-together, this salad has a little something for everyone. And if it disappears fast? That just means you did it right.
Big Mac Pasta Salad
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
- â…“ cup red onion diced
- ½ cup sharp cheddar cheese 2%, 56g, shredded or cubed
- â…“ cup dill pickles diced
For the Dressing
- ¾ cup nonfat plain Greek yogurt 170g
- ¼ cup light mayonnaise 60g
- 4 tbsp no-sugar-added ketchup 64g
- 1½ tbsp yellow mustard 20g
- 1½ tbsp dill pickle juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Optional Garnish
- White sesame seeds
Instructions
- Cook beef in a skillet over medium heat until browned, drain if needed, season with Worcestershire sauce, salt, and pepper, then let cool.
- Boil chickpea pasta until al dente, drain, rinse under cold water, and cool completely.
- Whisk Greek yogurt, light mayo, ketchup, mustard, pickle juice, garlic powder, onion powder, and paprika until smooth.
- Mix cooled pasta, beef, tomatoes, red onion, cheddar, and pickles in a bowl, then toss with dressing.
- Fold in romaine just before serving and add sesame seeds if using.
