Boil the pasta: Cook the pasta in well-salted water until just al dente. Drain and rinse under cool water to stop the cooking. Toss with a splash of oil to prevent sticking and set aside to cool.

Crisp the bacon: Cook bacon in a skillet over medium heat until deep golden and crisp. Drain on paper towels and crumble. Reserve 1 tablespoon of bacon fat in the pan for the beef if you’d like extra flavor.

Brown the beef: In the same skillet, cook ground beef over medium-high heat. Season with salt, pepper, and a pinch of garlic powder. Break it into small crumbles and cook until browned with no pink. Drain excess fat and let it cool slightly.

Whisk the dressing: In a large bowl, whisk together ranch, mayonnaise, mustard, ketchup, pickle juice, garlic powder, onion powder, smoked paprika (if using), and a few grinds of pepper. Taste and adjust salt, acidity, and sweetness to your liking.

Build the salad base: Add cooled pasta to the dressing and toss until well coated. Fold in the ground beef, crumbled bacon, cheddar, tomatoes, red onion, and chopped pickles.

Add the greens (optional): If using lettuce, fold it in gently right before serving so it stays crisp. If prepping ahead, keep lettuce separate.

Chill briefly: Cover and refrigerate for 30–60 minutes so the flavors meld. Stir before serving and adjust with extra ranch or a splash more pickle juice if it tightened up.

Finish and serve: Top with a little extra cheddar, bacon, and pickles for garnish. Add a crack of black pepper. Serve chilled or at cool room temperature.