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Bring a large pot of water to a boil, then add the pasta. Cook the pasta until al dente, about 4-5 minutes, then rinse with cold water and set aside.
In a skillet, cook the ground beef with the spices until browned. Transfer to a bowl and chill in the refrigerator.
Mix all sauce ingredients in a small bowl. Taste and adjust if needed.
In a large bowl, combine the red onion, cherry tomatoes, pickles, and romaine. Toss in the cooled pasta and beef.
Add ¼ cup of the sauce, toss to mix well, then fold in cheese, and mix again. Top with the sesame seeds. Serve immediately or refrigerate to let the salad chill.