In a large skillet, add the ground beef and onion over medium heat, cooking until the beef is browned. Drain the grease and season with salt and pepper to taste. Set aside to cool.

Cook the pasta according to the package instructions. Once done, toss with 1 tablespoon of extra virgin olive oil and set aside to cool.

For the dressing, whisk together the remaining extra virgin olive oil, lime juice, and taco seasoning in a large serving bowl until combined.

Add the cooled pasta, ground beef, corn, black beans, cheddar cheese, cherry tomatoes, bell peppers, jalapeños, and green onions to the dressing. Toss everything well until combined.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Garnish with chopped cilantro or parsley if desired.

Taste before serving and adjust seasoning with extra salt, pepper, or lime juice as needed.