Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Drain and rinse under cold water to cool the pasta quickly. Drain well.

While the pasta cooks, heat a skillet over medium-high heat. Add the ground beef and a pinch of salt and pepper. Brown the beef, breaking it into small pieces with a spatula until cooked through. Drain any excess fat and let it cool.

In a large mixing bowl, whisk together mayonnaise, mustard, ketchup, sweet pickle relish, vinegar, paprika, garlic powder, and salt and pepper. Adjust the seasoning to taste.

Add the cooled pasta, browned beef, diced pickles, shredded lettuce, shredded cheese, chopped onion, and diced tomato to the bowl. Toss gently until everything is coated in the dressing.

Cover and refrigerate for at least 30 minutes to let flavors meld. For best results, chill for 1–2 hours.

Before serving, give the salad a final toss, taste for seasoning and add extra salt or pickle juice if needed. Garnish with sesame seeds if using.