Whisk together vinegar, mayonnaise and olive oil in a large bowl. Whisk in oregano, cumin, salt, black pepper and hot red pepper until well blended.
Cook linguine according to package directions until al dente, firm but tender. Drain; rinse under cold water and drain well.
Add pasta to dressing in bowl. Toss in beef, tomatoes, onion, parsley and basil. Cover and refrigerate 1 to 2 hours. Serve on lettuce. Garnish with fresh parsley and cilantro sprigs if you wish. Makes 6 servings.