Start by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8 to 10 minutes or until al dente, stirring occasionally. Once cooked, drain and rinse under cold water.

In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, about 5 to 7 minutes. Drain excess fat, stir in taco seasoning with 1/4 cup of water, and simmer for 2 to 3 minutes.

In a large mixing bowl, combine cooked rotini, seasoned beef, halved cherry tomatoes, drained black beans, and shredded cheddar cheese. Fold in chopped lettuce for a fresh crunch.

Pour in your choice of salsa or taco sauce, and gently toss all ingredients together until coated in the dressing.

Season with salt and pepper to taste, cover, and refrigerate for at least 30 minutes to let flavors meld.

Before serving, give the salad a gentle toss and top with optional ingredients like olives, green onions, avocado, or cilantro.