Cook the pasta: Boil in well-salted water until just al dente. Drain and rinse with cold water to stop the cooking and cool it down. Toss with a drizzle of oil to prevent sticking.

Cook the bacon: Pan-fry or bake until crisp. Drain on paper towels and crumble. Set aside.

Brown the beef: In a skillet over medium-high heat, cook the ground beef with a pinch of salt and pepper. Break it up into small crumbles and cook until no pink remains and edges get a little browned for flavor. Drain excess fat and let it cool completely.

Make the dressing: In a bowl, whisk mayonnaise, Greek yogurt, ketchup, mustard, Worcestershire, garlic powder, smoked paprika, pickle juice, and vinegar. Season with salt, pepper, and hot sauce if using. Taste and adjust—aim for tangy, slightly sweet, and smoky.

Prep the mix-ins: Chop pickles, dice onion, halve tomatoes, shred or cube cheddar, and chop lettuce (keep lettuce separate until serving).

Combine: In a large bowl, add cooled pasta, cooled beef, bacon, cheddar, pickles, onion, and tomatoes. Pour in most of the dressing and toss gently to coat. If it looks dry, add the rest.

Chill: Cover and refrigerate at least 30–60 minutes to let flavors meld. Stir before serving. If the pasta absorbed dressing, splash in a tablespoon of pickle juice or a spoonful of mayo to loosen.

Finish and serve: Fold in chopped lettuce right before serving to keep it crisp. Sprinkle sesame seeds on top. Taste and add salt and pepper as needed.