Cook the elbow macaroni 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 the ground beef, onion powder, garlic powder, salt, and black pepper. Cook until the beef is browned and fully cooked, about 5-7 minutes. Drain any excess fat and let cool slightly.

In a large mixing bowl, combine the cooked macaroni, ground beef, cheddar cheese, lettuce, tomatoes, and pickles.

In a small bowl, whisk together the Thousand Island dressing, mustard, and ketchup. Pour the dressing over the pasta salad and toss until everything is well coated.

Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.