Whisk together the mayonnaise, sweet pickle relish, yellow mustard, white vinegar, paprika, onion powder, garlic powder, and white pepper (if using). If you prefer a thinner sauce, stir in a splash of pickle juice to adjust the consistency. Cover and refrigerate the sauce while you prepare the rest of the salad.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain, rinse under cold water, and set aside to cool completely.
Heat a skillet over medium-high heat. Add the ground beef and press it into thin patties as it cooks to create crispy edges. Cook until browned and cooked through, then break into small pieces. Drain any excess grease and let cool.
In a large mixing bowl, combine the cooled pasta, cooked ground beef, and chopped pickles. Add the pickle juice and toss to mix evenly.
Add half of the shredded lettuce to the bowl and pour the chilled Big Mac sauce over the mixture. Toss everything together until evenly coated.
Top the salad with the remaining lettuce for extra crunch. Sprinkle sesame seeds over the top if desired. Serve chilled or at room temperature.
