Low-Carb Big Mac Pasta Salad
If you love a Big Mac but want something a little lighter and healthier to serve at your next barbecue or summer cookout, this Big Mac Pasta Salad is the move. It brings all the classic Big Mac flavor—the seasoned beef, tangy pickles, cheddar cheese, and that creamy burger sauce—into a cool, refreshing, protein-packed pasta salad that’s perfect for feeding a crowd.
This is the kind of side dish that becomes the star of dinner. It’s bold, nostalgic, and just the right mix of creamy, crunchy, and savory. If you’re a Big Mac lover looking for a way to bring those flavors to your own recipes, this one’s a keeper. I know you’d also love my Big Mac pasta skillet!
About this Big Mac Pasta Salad
This pasta salad starts my Kaizen pasta for that satisfying bite and protein boost, but you can use any kind of pasta you like (though the higher protein, the better). Tossed with lean ground beef, crisp veggies, shredded romaine, and a simple, flavorful Big Mac sauce, this dish is loaded with layers of flavor and a nice balance of textures.
Whether you’re serving it for the next potluck, enjoying it as a macro-friendly lunch, or preparing it as part of a weekly meal prep, this salad hits the spot every time. It’s also tasty with ground turkey as a great substitute if you want something even leaner.
Why You’ll Love It
- A creamy, tangy sauce that tastes like the real deal
- Crisp veggies + tender noodles = perfect texture combo
- Protein-packed with seasoned beef and lupin pasta
- Great for meal prep – tastes even better the next day
- Perfect side or main dish for any summer get-together
Key Ingredients
(You’ll find the full list in the recipe card below, but here are the highlights!)
- Kaizen pasta: Holds up well and brings a protein boost
- Lean ground beef: Or sub in ground turkey
- Romaine lettuce: For that signature crunch
- Cherry tomatoes & red onion: Fresh, juicy, and bright
- Dill pickles: The punchy, tangy flavor that makes it “Big Mac”
- Shredded cheddar cheese: Because no burger (or salad) is complete without it
- Sesame seeds: A little nod to those sesame seed buns
- Big Mac sauce: Creamy, sweet, tangy, and loaded with flavor
Swaps and Additions
- Use your own favorite pasta if Kaizen isn’t available
- Add sweet pickle relish instead of dill for a sweeter twist
- Make it spicy with chopped spicy pickles or a dash of hot sauce
- Sub in iceberg lettuce for the romaine if you prefer a bit more crunch
- Throw in some bell peppers or green onions for a flavor kick
- Add cooked bacon for extra flavor
How to Make Big Mac Pasta Salad
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Drain and rinse with cold water to stop the cooking. Set aside to cool.
Cook the Beef
In a skillet over medium-high heat, add oil and cook the ground beef with salt, pepper, garlic powder, onion powder, and smoked paprika. Break it up into small pieces. Once browned, transfer the meat to a bowl using a slotted spoon. Chill in the fridge.
Mix the Sauce
In a small bowl, whisk together mayo, mustard, sugar-free ketchup, dill relish, vinegar, garlic powder, onion powder, paprika, and salt. Adjust to taste—more mustard or relish for tang, more ketchup for sweetness.
Assemble the Salad
In a large bowl, combine diced red onion, halved cherry tomatoes, diced pickles, and shredded romaine. Toss in the cooled pasta and ground beef. Add some of the Big Mac sauce and toss to coat. Fold in the shredded cheddar cheese.
Serve It Up
Top with sesame seeds, more sauce if needed, and chill for a couple of hours for the best flavor. Serve cold and enjoy!
What to Serve with this Pasta Salad
- High-protein Ranch Dip with Cottage Cheese
- 30-minute High Protein Tomato Soup
- Joojeh Kabab (Persian Chicken Kabobs)
Frequently Asked Questions
Yes! It actually tastes even better after sitting in the fridge for a few hours. Store in an airtight container for up to 3–4 days.
Absolutely. Swap the beef for chopped veggie burgers, or make it a fully veggie-loaded pasta salad.
Romaine or iceberg both bring that crunchy texture. Just avoid spring mix or spinach—it won’t hold up well.
You can, but the homemade Big Mac sauce is worth it—it’s creamier, tangier, and way more flavorful. Plus, it’s a much healthier option than what you’d find at the store!
How to Store Leftovers
Keep your Big Mac Pasta Salad in an airtight container in the fridge for up to 4 days. It’s great for meal prep and perfect for scooping into a bowl anytime your burger salad cravings hit. Just give it a quick toss before serving to redistribute the sauce.
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Big Mac Pasta Salad
This Big Mac pasta salad is easy to make and is macro-friendly! It's a low-carb and nutrient-dense pasta salad that's perfect for any occasion.
Ingredients
For the Salad:
- 8 ounces Kaizen pasta
- 1 tablespoon avocado oil
- ½ pound ground beef
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ red onion, diced
- 1 cup cherry tomatoes, halved
- ½ cup dill pickles, diced
- 1½ cups shredded romaine lettuce
- ½ cup shredded cheddar cheese
- 1 teaspoon sesame seeds
For the Sauce:
- ⅓ cup avocado oil mayonnaise
- 1 tablespoon yellow mustard
- 3 tablespoon sugar-free ketchup
- 2 tablespoon dill relish or finely diced pickles
- 1 tablespoon white vinegar or apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon fine sea salt
Instructions
- Bring a large pot of water to a boil, then add the pasta. Cook the pasta until al dente, about 4-5 minutes, then rinse with cold water and set aside.
- In a skillet, cook the ground beef with the spices until browned. Transfer to a bowl and chill in the refrigerator.
- Mix all sauce ingredients in a small bowl. Taste and adjust if needed.
- In a large bowl, combine the red onion, cherry tomatoes, pickles, and romaine. Toss in the cooled pasta and beef.
- Add ¼ cup of the sauce, toss to mix well, then fold in cheese, and mix again. Top with the sesame seeds. Serve immediately or refrigerate to let the salad chill.
Notes
- You can substitute the ground beef for ground turkey for a leaner protien.
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