In a skillet over medium heat, add crumbled ground beef and sprinkle with garlic powder. Cook for about 5–7 minutes until browned and fully cooked. Drain any excess fat and set aside to cool slightly.

Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions, usually around 8–10 minutes, until al dente. Drain and rinse with cold water.

In a large mixing bowl, combine cooled rotini pasta, cooked ground beef, cheddar cheese, cherry tomatoes, dill pickles, and red onions. Gently mix until evenly distributed.

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

Pour the dressing over the pasta mixture and carefully toss to coat every ingredient.

Just before serving, fold in shredded lettuce gently to prevent wilting.

Cover the bowl with plastic wrap and chill in the refrigerator for about 30 minutes before serving.