Cook the farfalle pasta in a large pot of salted boiling water until al dente, about 8–10 minutes. Drain and cool.

In a skillet, cook ground beef over medium heat for 6–8 minutes until browned. Drain excess fat and add taco seasoning.

In a medium bowl, whisk mayonnaise, sour cream, apple cider vinegar, taco seasoning, and hot sauce until smooth.

In a mixing bowl with pasta, add cooked beef, tomatoes, and onion. Drizzle with dressing and toss to combine.

Fold in cheddar cheese and cilantro before serving. Can be served warm or chilled.