Ingredients:

  • 1 cup (235g) mayonnaise
  • 2 tbsp (30ml) French dressing
  • 1 tbsp (15ml) yellow mustard
  • 2 tbsp (30g) sweet pickle relish
  • 1 tsp (5ml) white vinegar
  • 0.5 tsp (2.5g) onion powder
  • 0.5 tsp (2.5g) garlic powder
  • 0.5 tsp (2.5g) smoked paprika
  • 1 lb (450g) rotini pasta
  • 1 lb (450g) 90/10 lean ground beef
  • 1 tsp (5g) kosher salt
  • 0.5 tsp (2.5g) black pepper
  • 2 cups (150g) shredded iceberg lettuce
  • 1 cup (115g) shredded sharp cheddar cheese
  • 0.5 cup (75g) diced white onion
  • 0.5 cup (65g) sliced dill pickles
  • 1 tbsp (9g) toasted sesame seeds

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook rotini for 1 minute less than package directions to achieve an al dente texture. Drain and rinse immediately with cold water to stop the cooking process and stabilize starches.
  2. Place ground beef in a hot skillet over medium-high heat. Season with salt and pepper. Sear undisturbed for 3 minutes to develop a crust, then break into crumbles and cook until browned. Drain excess fat (approx. 25% fat reduction) and cool to room temperature.
  3. In a small bowl, whisk together mayonnaise, French dressing, mustard, relish, vinegar, onion powder, garlic powder, and smoked paprika until emulsified. Adjust consistency with a teaspoon of pickle juice if desired.
  4. In a large mixing bowl, combine the chilled pasta, cooled ground beef, diced onions, sliced pickles, and shredded cheese. Pour the dressing over the mixture and fold gently until every component is evenly coated.
  5. Top with shredded iceberg lettuce and toasted sesame seeds just before serving to maintain maximum crunch.