Toss salad ingredients together (except the dressing). Reserve in the refrigerator until service.

Boil salted water and cook pasta according to the instructions on the package. Save 1/3 cup of the pasta water for every 2 servings. Drain the pasta and set it aside.

Heat a pan with olive oil over medium heat. Add the garlic and onion. Cook until the onions start to brown.

Add the ground beef to the pan. Add salt, pepper, paprika, chili powder, and oregano. Break up the beef and cook until it is no longer pink and cooked through. Set the beef mixture aside.

In the same skillet, add the tomato sauce. Then add the beef broth, milk, and the reserved pasta water. Stir and bring to a boil until the sauce thickens.

Lower the heat and add the cheese to the sauce. Mix until the cheese is melted and incorporated into the sauce.

Add the cooked pasta and the beef mixture to the sauce. Mix well to combine all ingredients. Add reserved pasta water if needed in small increments to adjust the consistency.

For Paloma Mocktail: In a shaker or a glass, combine grapefruit juice, lime juice, and simple syrup. Shake or stir well to mix.

Fill a glass with ice and pour the juice mixture over the ice. Top off with sparkling water.

Dress the salad.

Serve garlic beef pasta with salad and paloma mocktail. Enjoy your meal!