vegan cheeseburger pasta salad - hot for food

Ingredients

• 3 C / 280g small pasta shells
• 2 tbsp vegetable oil
• 2 C veggie ground round, such as frozen Gardein beefless ground round
• 1 1/4 C white onion, finely diced, divided (¼ C diced, as raw garnish)
• 1 tsp granulated garlic powder
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 1 1/2 C cherry tomatoes, quartered
• 3/4 C cubed vegan cheddar cheese, from a block or slices stuck together
• 1 1/4 C garlic dill pickles, finely diced, divided (1/4 C diced as garnish)
• 1/4 C + 2 tbsp chives, finely diced, divided (2 tbsp as garnish)
• 3 C iceberg lettuce, shredded
• 1 tsp smoked paprika (as garnish)
• fresh ground black pepper (as garnish)
• 1 C vegan mayonnaise
• 1/4 C green relish
• 2 tbsp ketchup
• 1 tbsp apple cider vinegar
• 1 tbsp sambal oelek (chile paste), or hot sauce
• 2 tbsp pickle brine
• 1 tsp onion powder
• 2 tbsp chives, finely chopped
• ¼ tsp sea salt
• ¼ tsp ground black pepper