Begin by bringing a large pot of salted water to a boil over high heat. Add the cavatappi pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Once done, drain the pasta in a colander and rinse it under cold water to stop the cooking process.

While the pasta cooks, heat a large skillet over medium heat. Add the lean ground beef and cook, stirring occasionally, until browned and fully cooked, around 5-7 minutes. Once browned, drain any excess fat, then let it cool slightly.

In a large mixing bowl, combine the drained cavatappi pasta, cooled ground beef, diced red onion, and chopped dill pickles. Add in the green leaf lettuce and mild cheddar cheese, then drizzle the Thousand Island dressing over the top. Toss gently to combine.

Cover the bowl tightly with plastic wrap or transfer to an airtight container. Place in the refrigerator for at least four hours, or preferably overnight.

Just before serving, sprinkle sesame seeds over the top. Serve Big Mac Pasta Salad in large bowl or individual portions.