1. Start by cooking your pasta in a large pot of salted boiling water according to the package instructions, usually around 8-10 minutes. Drain and rinse under cold water to stop the cooking process and set aside.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened and translucent.
3. Add the ground beef (or turkey) to the skillet, breaking it up with your spoon. Cook, stirring occasionally, until browned through, about 7-8 minutes. If using black beans, simply rinse and drain them well and add at the end of cooking.
4. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and a pinch of salt and pepper. Stir well to coat the meat evenly with the spices. Cook for another 2 minutes to let the flavours meld.
5. Transfer the cooked meat (or beans) to a large mixing bowl. Add the cooled pasta, diced red and yellow peppers, sweet corn, cherry tomatoes, jalapeño (if using), and shredded cheese.
6. In a small bowl, whisk together the olive oil, lime juice, chili powder (optional), and a pinch of salt and pepper to make the dressing.
7. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
8. Finish by sprinkling chopped fresh coriander over the top for a bright, herby touch.
9. Cover and refrigerate for at least 30 minutes to let the flavours marry—though if you’re anything like me, you’ll be tempted to sneak a taste right away!

From my earliest kitchen memories, the magic always happened when flavours had a chance to mingle and settle. This salad is no different—waiting a little while before serving makes all the difference.