Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain, rinse under cold water, and set aside in a large bowl.
- In a large skillet over medium-high heat, brown the ground beef until no pink remains (about 6-8 minutes). Drain excess grease and let cool slightly.
- In a medium bowl, whisk together mayonnaise, ketchup, sweet relish, mustard, vinegar, garlic powder, onion powder, and paprika until smooth.
- Add the slightly cooled ground beef, cheddar cheese, pickles, and onions to the bowl with the pasta.
- Pour the prepared dressing over the pasta mixture and gently toss until everything is well coated.
- Just before serving, fold in the chopped iceberg lettuce to maintain its crunch.
- Garnish with sesame seeds. Serve immediately or chill in the refrigerator.
Notes
Store leftovers in an airtight container for up to 3 days. If making ahead, keep the lettuce separate and fold it in right before eating so it doesn't get soggy.