In a large pot, bring water to a rolling boil and add 8 ounces of cavatappi pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and set aside to cool slightly.

In a skillet over medium heat, add 1 pound of lean ground beef. Sauté until browned and fully cooked. Drain excess fat and stir into the pasta bowl.

Thinly slice half a red onion and chop 1 cup of green leaf lettuce. Add them to the mixing bowl with the pasta and beef, and mix until combined.

Dice ¾ cup of dill pickles and halve 10 ounces of cherry tomatoes. Add these to the bowl and gently fold them into the pasta mixture.

Cube 8 ounces of mild cheddar cheese and add it to the salad mixture. Gently fold the cheese until evenly dispersed.

Pour 2 cups of Thousand Island dressing over the salad and toss carefully to coat every ingredient.

Sprinkle sesame seeds on top and refrigerate for at least 4 hours before serving.