Boil the pasta according to package instructions. Once cooked, drain it and set aside to cool.

In a skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Drain any excess fat, then stir in the taco seasoning until evenly distributed.

In a large bowl, mix the cooled pasta with the ground beef, cherry tomatoes, black beans, cheddar cheese, and scallions.

Pour the ranch dressing over the salad mixture and stir everything together until well combined.

Add salt and pepper according to your liking.

For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.