Begin by boiling a large pot of salted water over medium-high heat. Add the rotini pasta to the water and cook according to package directions, about 8–10 minutes, until al dente. Drain and rinse under cold water.

In a large skillet, heat a drizzle of oil over medium heat. Add the ground beef or turkey, cooking it thoroughly for about 7–10 minutes. Stir occasionally, breaking up the meat with a wooden spoon.

Sprinkle taco seasoning over the cooked meat and pour in a splash of water. Simmer for 2–3 minutes, stirring occasionally until well combined. Let it cool before adding to the salad bowl.

In a large mixing bowl, combine cooled rotini, seasoned meat, cherry tomatoes, corn, black beans, chopped red onion, olives, and cilantro. Toss gently to ensure everything is evenly distributed.

Whisk together ranch dressing and lime juice in a separate bowl. Pour the dressing over the pasta and vegetable mixture, folding to coat all ingredients thoroughly.

Add salt and pepper to taste, mixing gradually. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.