Mexicali Pasta Salad

1 (16 ounce) package tri-color rotini pasta

1 (15 ounce) can black beans, drained and rinsed

1 (11 ounce) can Mexican-style corn, drained

1 (4 ounce) can chopped green chilies

½ cup chopped red bell pepper

½ cup Italian-style salad dressing, or more to taste

½ cup shredded Mexican cheese blend

3 green onions, thinly sliced

⅓ cup minced fresh cilantro

1 slice onion, minced

2 tablespoons taco seasoning mix

½ lime, juiced

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.