Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

In a large skillet, heat olive oil over medium heat. Add ground beef, garlic powder, onion powder, salt, and black pepper. Cook until the beef is browned and cooked through, about 6-8 minutes. Drain excess fat and let cool.

In a large bowl, combine the cooled pasta, cooked beef, cherry tomatoes, shredded lettuce, dill pickles, and cheddar cheese.

In a separate bowl, whisk together mayonnaise, ketchup, yellow mustard, apple cider vinegar, and Worcestershire sauce until smooth.

Pour the dressing over the pasta mixture and toss until everything is well coated.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.