Begin by bringing a large pot of salted water to a boil. Add the rotini pasta and cook it according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water. Transfer to a large mixing bowl to cool.

In a skillet, heat olive oil over medium heat. Add chopped yellow onion and minced garlic; sauté for 2-3 minutes until onion is translucent.

Add ground pork (or beef) to the skillet and cook until browned and no longer pink, approximately 7-10 minutes. Drain excess grease and allow to cool slightly.

In the bowl with the cooled rotini, combine the browned meat, cherry tomatoes, diced red onion, pickles, and shredded lettuce. Toss gently to mix.

In a small bowl, whisk together mayonnaise and ketchup until smooth. Adjust consistency as desired.

Pour the dressing over the combined salad ingredients and toss to coat. Serve immediately or refrigerate for 30 minutes.