Begin by filling a large pot with water and bringing it to a boil. Add elbow macaroni and cook according to package instructions until al dente, then drain and rinse under cold water.

In a skillet, heat oil over medium heat, add ground beef, and cook until browned, about 7-10 minutes. Season with salt and pepper.

In a mixing bowl, combine mayonnaise, ketchup, yellow mustard, relish, vinegar, garlic powder, onion powder, and paprika. Whisk until smooth.

Once pasta and beef are cooled, add them to the bowl with dressing and stir to combine.

Fold in shredded cheese, diced pickles, diced red onion, shredded lettuce, and chopped tomatoes. Stir gently to integrate.

Cover and refrigerate for at least 1 hour before serving to let flavors meld.