For the salad:

1 lb ground beef, cooked and crumbled

½ teaspoon garlic powder

16 oz rotini pasta (or fusilli/penne)

2 cups diced cheddar cheese

2 cups cherry tomatoes, halved

1 ½ cups diced dill pickles

½ cup diced red onion

2 cups shredded lettuce

For the dressing:

1 cup mayonnaise

¼ cup sweet pickle relish

1 ½ tablespoons yellow mustard

½ teaspoon apple cider vinegar

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

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Cook the Pasta
Cook pasta according to package instructions until al dente. Drain and rinse under cool water. Set aside.
Cook the Beef
In a large skillet over medium heat, brown and crumble the ground beef until fully cooked. Drain excess grease and season with garlic powder.
Make the Dressing
In a small bowl, whisk together mayonnaise, sweet pickle relish, mustard, apple cider vinegar, paprika, garlic powder, and onion powder until smooth.
Combine Salad Ingredients
In a large serving bowl, toss the cooked pasta, browned beef, and dressing together until well coated. Add cheddar cheese, cherry tomatoes, pickles, red onion, and shredded lettuce. Fold gently to combine.
Serve
Serve warm or at room temperature. Enjoy as a side dish at BBQs, potlucks, or as a hearty lunch.

Use a sturdy pasta like rotini, fusilli, or penne to prevent the salad from becoming mushy.
To make the dressing sweeter, add 1–2 teaspoons of honey, maple syrup, or sugar.
For a lighter version, substitute non-fat yogurt for mayonnaise.
Make ahead by preparing the salad up to 4 hours in advance; add lettuce just before serving for the best texture.
Leftovers store well in an airtight container in the refrigerator for up to 3 days. Do not freeze.