Mexican Fiesta Pasta Salad

Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.

Whisk the salsa mayonnaise sour cream black beans Mexican-style corn red bell pepper green onions black olives garlic powder cumin cilantro salt and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.