Cook elbow macaroni according to package instructions until al dente. Drain thoroughly and rinse under cold water to halt the cooking process; set aside. Meanwhile, prepare the vegetables: finely dice the red onion, chop the dill pickles, shred the romaine lettuce, and quarter the cherry tomatoes.

In a skillet set over medium heat, brown the ground beef, breaking it apart as it cooks. Once browned, drain any rendered fat and sprinkle in garlic powder to season. Set the meat aside to cool slightly.

Combine mayonnaise, ranch dressing, Dijon mustard, white vinegar, paprika, onion powder, garlic powder, and salt in a mixing bowl, whisking until smooth to form a creamy, tangy dressing.

Slice the burger bun into small, bite-sized cubes. Lightly coat the pieces with cooking spray or a touch of olive oil and toast in the oven for several minutes until golden and crisp.

In a large bowl, combine the cooled pasta, seasoned beef, cheddar cheese, prepared vegetables, and dressing. Mix gently but thoroughly to coat all components evenly. Just before serving, fold in the toasted bun croutons for added texture.