Ingredients:

  • 1 lb short pasta such as Rotini or Medium Shells
  • 1 lb lean ground beef (90/10 ratio)
  • 1.5 cups sharp cheddar cheese, shredded
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 cup real mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp white vinegar
  • 1/4 cup sweet pickle relish
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp sugar
  • 3 cups iceberg lettuce, finely shredded
  • 1/2 cup dill pickle chips, diced
  • 1/2 cup white onion, finely diced
  • 1 tbsp toasted white sesame seeds

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and toss with a light drizzle of oil to prevent sticking. Set aside to cool completely.
  2. Heat a skillet over medium-high heat. Add the ground beef and season with salt, black pepper, and garlic powder. Sear without stirring for 3 minutes to develop a crust, then break apart and cook until fully browned. Drain any excess fat and allow the beef to cool.
  3. In a small mixing bowl, whisk together the mayonnaise, yellow mustard, white vinegar, sweet pickle relish, smoked paprika, onion powder, and sugar until smooth.
  4. In a large bowl, combine the cooled pasta, cooked beef, shredded cheddar, diced white onion, and dill pickles.
  5. Pour the dressing over the salad and toss until every ingredient is evenly coated.
  6. Immediately before serving, fold in the shredded iceberg lettuce and garnish with toasted sesame seeds to maintain maximum texture.