Spicy Tex-Mex Pasta Salad

Start by filling a large, deep container with water and adding the olive oil and salt. Place the pot over high heat on your stovetop, bringing the mixture to a vigorous boil. Once boiling, carefully add the fusilli pasta and return the pot to its high heat setting. Continue cooking the pasta, occasionally stirring it with a spoon or spatula, until it reaches your desired level of doneness - still retaining some firmness in the center. This should take approximately 9 minutes.

Next, heat a large skillet over medium-high heat on your stovetop. Add the ground beef and cook, stirring constantly, until it reaches a uniform brown color and is no longer pink in the center. Remove any excess grease from the skillet using a paper towel or by draining it into a separate container.

Now, combine the taco seasoning mix with the cooked ground beef in the skillet and remove from heat. Allow the mixture to cool down completely before proceeding.

In a separate bowl, mix together the salsa, ranch dressing, diced bell peppers, chopped green onions, sliced jalapenos, and black olives.

Finally, combine the cooked fusilli pasta with the cooled ground beef mixture, shredded Cheddar cheese, and dressing mixture in a large bowl. Cover the bowl with plastic wrap or aluminum foil and refrigerate for at least 1 hour before serving.