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Gather all ingredients.
Bring a large pot with lightly salted water to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
While pasta is cooking, combine salsa, mayonnaise, sour cream, and bell pepper in a large bowl. Add black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper; stir until well combined.
Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.
Add cooled pasta to salsa-vegetable mixture and stir until evenly coated. Cover with plastic wrap and refrigerate for 2 to 8 hours before serving.