Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8–10 minutes. Drain and rinse with cold water.

In a skillet, heat olive oil over medium heat. Add chopped yellow onion and minced garlic, sautéing until softened and fragrant.

Add ground pork to the skillet, breaking it apart. Cook until browned and no longer pink, about 7-10 minutes. Drain excess fat and let cool.

In a large bowl, combine cooked rotini, cooled pork, halved cherry tomatoes, diced red onion, chopped pickles, and shredded lettuce. Crumble in cheddar cheese and toss gently.

In a small bowl, whisk together mayonnaise and ketchup to create a dressing. Adjust seasoning as necessary.

Pour the dressing over the pasta salad mixture and toss carefully until coated. Chill for a few minutes to enhance flavors.

Garnish with chopped parsley before serving. Enjoy it warm or chilled.