Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and rinse under cold water.

In a skillet over medium heat, add ground beef and cook for 5-6 minutes until browned. Stir in taco seasoning, remove from heat and let cool.

In a bowl, combine mayonnaise, sour cream, apple cider vinegar, hot sauce, salt, and pepper. Whisk until smooth and creamy.

In a large bowl, combine cooled ground beef, cherry tomatoes, red onion, and additional ingredients. Pour dressing over and stir gently.

Fold in cheddar cheese, cilantro, and scallions. Adjust creaminess as desired.

Serve immediately or chill for 30 minutes before serving.