In a large skillet, brown the ground beef for 6-8 minutes, stirring occasionally. Sprinkle in garlic powder before removing from heat.

Bring a large pot of salted water to a boil and cook the rotini pasta for 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine the cooled pasta, ground beef, cheddar cheese, cherry tomatoes, dill pickles, and red onions.

Whisk together the mayonnaise, sweet pickle relish, yellow mustard, apple cider vinegar, paprika, and onion powder in a separate bowl.

Pour the dressing over the pasta mixture and stir gently to combine. Adjust seasoning with salt and pepper as needed.

Chill the pasta salad in the refrigerator for at least 30 minutes before serving, adding shredded lettuce just before serving.