In a large skillet, heat a drizzle of oil over medium heat. Add the lean ground beef and cook for about 6-8 minutes, stirring occasionally until browned. Stir in 1 tablespoon of Worcestershire sauce, then remove from heat and cool.

Meanwhile, bring a pot of salted water to a boil, add the chickpea pasta, and cook according to package instructions for around 6-8 minutes until al dente. Drain and rinse under cold water. Set aside in a mixing bowl.

Halve 1 cup of grape tomatoes, chop 2 cups of romaine lettuce, dice a small red onion and ¼ cup of dill pickles. Toss all prepped vegetables into the mixing bowl with the pasta.

In a separate bowl, whisk together ½ cup of nonfat plain Greek yogurt, 2 tablespoons of light mayonnaise, 2 tablespoons each of ketchup and yellow mustard. Add 1 tablespoon of dill pickle juice, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½ teaspoon of paprika. Mix until smooth.

Add the browned beef to the bowl with the pasta and veggies. Sprinkle in 1 cup of sharp cheddar cheese, gently folding all ingredients until mixed.

Drizzle the dressing over the mixed ingredients in the bowl, and carefully toss everything until the pasta salad is coated.

Fold in the chopped romaine just before serving to keep it crisp. Optionally, sprinkle a tablespoon of white sesame seeds on top. Serve chilled or at room temperature.