In a large skillet, heat the pan over medium heat and add 1 pound of ground beef. Sauté for about 8-10 minutes, breaking it apart with a wooden spoon until browned and fully cooked. Drain the grease carefully and transfer the beef to a plate to cool slightly.

While the beef is cooling, bring a substantial pot of salted water to a boil. Cook 12 ounces of rotini pasta according to package directions, typically around 8-10 minutes, until al dente. Once done, drain the pasta and rinse under cold water.

In a medium mixing bowl, combine 1 cup of mayonnaise, ¼ cup of ketchup, 2 tablespoons of yellow mustard, and 2 tablespoons of dill pickle juice. Add 1 teaspoon each of onion powder, garlic powder, and smoked paprika; season to taste with salt and pepper. Whisk until smooth and creamy.

In a large mixing bowl, combine the cooled rotini pasta, browned ground beef, and 1 cup of shredded cheddar cheese. Gently mix the ingredients together.

Pour the prepared dressing over the pasta mixture and toss thoroughly to coat each piece evenly. Cover the bowl and let the salad chill in the refrigerator for 1-2 hours.

Just before serving, fold in 2 cups of shredded iceberg lettuce and 1 cup of French fried onions. Mix gently to combine without wilting the lettuce.