In a medium skillet over medium heat, add the ground beef. Cook for 8–10 minutes, breaking it apart with a spatula until it's browned. Drain excess grease and let cool.

Bring a large pot of salted water to a boil and add the rotini pasta. Cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water.

In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, dill pickle juice, onion powder, garlic powder, smoked paprika, and remaining salt and pepper until smooth. Stir in the chopped dill pickles.

In a large mixing bowl, combine the cooled rotini pasta, browned ground beef, and shredded cheddar cheese. Fold everything together using a spatula.

Pour the prepared dressing over the pasta mixture, tossing until well coated. Refrigerate for 1–2 hours to chill.

Just before serving, fold in the shredded iceberg lettuce and sprinkle with French fried onions.