In a large skillet over medium heat, add your ground beef and cook for about 8-10 minutes, until fully browned. Drain excess fat and set aside to cool.

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

In a medium bowl, combine the mayonnaise, ketchup, yellow mustard, dill pickle juice, onion powder, garlic powder, smoked paprika, salt, and pepper. Whisk until smooth, then stir in the chopped dill pickles.

In a large mixing bowl, add the cooled rotini pasta, cooked ground beef, and shredded cheddar cheese. Gently toss together until well mixed.

Pour the prepared dressing over the pasta mixture and toss until every piece is coated evenly. Cover with plastic wrap and chill in the refrigerator for 1-2 hours.

Just before serving, add in the shredded iceberg lettuce and French fried onions, tossing gently to combine. Serve cold.