Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook for about 10-12 minutes, or until al dente. Drain and rinse briefly under cold water. Set aside to cool.

In a large skillet, heat a drizzle of oil over medium heat. Add the ground beef and cook for 5-6 minutes until browned. Stir in taco seasoning, salt, and pepper, and cook for an additional minute. Remove from heat.

In a bowl, whisk together mayonnaise, sour cream, apple cider vinegar, taco seasoning, and hot sauce until smooth. Adjust seasoning with salt and pepper.

In a large bowl, combine the cooled pasta and ground beef. Fold in halved cherry tomatoes and diced red onion. Add the dressing and toss until everything is coated.

Fold in shredded cheddar cheese and chopped cilantro. Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes before serving.