Mexicali Pasta Salad

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 1/2 cup chopped red bell pepper 1/2 cup Italian-style salad dressing, or more to taste 1/2 cup shredded Mexican cheese blend 3 green onions, thinly sliced 1/3 cup minced fresh cilantro 1 slice onion, minced 2 tablespoons taco seasoning mix 1/2 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.