Boil the pasta according to the package instructions until al dente.

Strain, rinse under cold water, and lightly coat with olive oil to keep from sticking.

Set aside to cool.

Heat the olive oil in a pan over medium heat.

Sauté the sweet yellow onion until softened and translucent, about 4-5 minutes.

Incorporate the chopped garlic and sauté for another minute until it becomes aromatic.

Remove from heat.

In the same pan, add the ground beef (or pork) and cook until browned and fully cooked, breaking it up as it cooks.

Season with salt and pepper to taste.

Once done, drain any excess grease and allow it to cool.

In a small bowl, whisk together the mayonnaise and ketchup until well combined.

If necessary, season with salt and pepper to taste.

In a large bowl, combine the cooled pasta, cooked ground beef, sautéed onions and garlic, halved cherry tomatoes, diced red onion, pickles (or cucumber), shredded lettuce, and cheddar cheese.

Pour the prepared dressing over the salad and gently toss until everything is evenly coated.

If desired, sprinkle cooked and crumbled bacon on top of the salad for an extra burst of flavor and texture.

For best results, refrigerate the salad for at least 30 minutes to allow the flavors to meld.

If using lettuce or spinach, add it right before serving to maintain its crispness.