In a large skillet over medium heat, add the ground beef and cook for about 6-8 minutes, breaking it apart with a spatula until browned. Season with garlic powder and drain excess fat.

In a large pot of salted water, bring to a boil. Add the rotini pasta and cook according to package directions, about 8-10 minutes until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cooked ground beef, rotini pasta, diced cheddar cheese, cherry tomatoes, dill pickles, and red onions. Fold in shredded lettuce, reserving some for topping.

In a separate bowl, whisk together mayonnaise, sweet pickle relish, yellow mustard, apple cider vinegar, paprika, garlic powder, and onion powder until well combined.

Pour the dressing over the salad mixture and gently toss until evenly coated. Serve immediately or refrigerate, keeping reserved lettuce on the side.