In a large pot, bring salted water to a boil. Add 12 oz of elbow or rotini pasta and cook according to package directions until al dente. Drain and set aside.

In a large skillet, cook 1 lb of ground beef over medium heat, breaking it up as it cooks. Season with salt and pepper to taste. Continue cooking until fully browned, about 5-7 minutes. Drain excess grease if necessary, and let it cool slightly.

In a large mixing bowl, combine the cooked pasta, ground beef, 1/2 cup diced pickles, 1/2 cup diced tomatoes, 1/2 cup shredded lettuce, 1/2 cup shredded cheddar cheese, and 1/4 cup diced onions.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup ketchup, and 1 tablespoon mustard. Adjust with salt and pepper as needed.

Pour the dressing over the pasta salad mixture and toss until everything is well combined.

For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Enjoy your Big Mac Pasta Salad cold or at room temperature!