Ingredients: 400g small pasta, 500g ground beef, 1 red onion, 200g dill pickles, 200g cheddar cheese, 100-150g iceberg lettuce, 1 tbsp oil, salt and pepper.
For the dressing: 200ml mayonnaise, 3 tbsp ketchup, 2 tbsp mustard, 2 tbsp finely diced dill pickles, 1 tbsp apple cider vinegar, 1 tsp sugar, ½ tsp each of garlic and onion powder, and paprika and cayenne pepper to taste.
Cook the pasta until al dente, drain, and let cool completely. Brown the ground beef in the oil until crumbly and thoroughly cooked, season, and let cool as well.
Finely chop the onion, pickles, cheddar cheese, and iceberg lettuce. Whisk all the dressing ingredients together until creamy and thin with 1-2 tbsp milk or water if needed.
Mix the pasta, ground beef, onion, pickles, and cheese with the dressing and chill for at least 30 minutes. Stir in the iceberg lettuce just before serving so it stays crisp.
This goes wonderfully with grilled dishes, burgers, or fresh baguette. Enjoy!
