Ingredients
Scale
- 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
- 1/3 cup red onion, diced
- 1/2 cup sharp cheddar cheese (2%, 56g), shredded or cubed
- 1/3 cup dill pickles, diced
- For the Dressing
- 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
- Cook the Ground Beef: 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.
- Prepare the Pasta: Cook the chickpea pasta according to package instructions. Drain and allow it to cool completely.
- Make the Dressing: In a small bowl, whisk together Greek yogurt, light mayo, ketchup, mustard, dill pickle juice, garlic powder, onion powder, and paprika until smooth.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, cooked ground beef, grape tomatoes, pickles, cheddar cheese, and red onion. Add the dressing and toss until evenly coated.
- Serve: Just before serving, gently fold in the romaine lettuce to keep it crisp. Garnish with white sesame seeds if desired.
Notes
- For best texture, add the lettuce just before serving.
- Chill the salad for 30 minutes to deepen the flavors.
- Store leftovers without lettuce to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American