Ingredients
Scale
- 1 lb 96% lean ground beef
- 1 tbsp Worcestershire sauce
- 8 oz dry chickpea pasta
- 1 cup grape tomatoes, halved
- 1 cup chopped romaine lettuce
- 1/3 cup diced red onion
- 1/2 cup shredded or cubed sharp cheddar cheese
- 1/3 cup diced dill pickles
- For the Dressing: 3/4 cup nonfat Greek yogurt, 1/4 cup light mayo, 4 tbsp no-sugar-added ketchup, 1.5 tbsp yellow mustard, 1.5 tbsp dill pickle juice, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika
- Optional garnish: white sesame seeds
Instructions
- Cook ground beef in skillet over medium heat until fully cooked. Stir in Worcestershire sauce, 1 tsp salt, and 1/2 tsp pepper. Set aside to cool.
- Cook chickpea pasta according to package directions, drain, and cool completely.
- Whisk together Greek yogurt, light mayo, ketchup, mustard, pickle juice, garlic powder, onion powder, and paprika for dressing.
- Combine cooled pasta, ground beef, tomatoes, pickles, cheddar cheese, and red onion in a large bowl.
- Add dressing and toss to coat evenly.
- Gently fold in romaine lettuce just before serving. Garnish with sesame seeds if desired.
Notes
- For best texture, add lettuce last to keep it crisp.
- Can be made ahead, but add lettuce right before serving.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook / Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving