Boil the pasta in a large pot of salted water. Cook according to box instructions or until al dente.
While the pasta is cooking, prepare the salad dressing. In a small bowl whisk together the salsa, taco seasoning, sour cream, and lime juice until combined.
Drain the pasta in a strainer and rinse under cold water until cooled. Transfer to a large mixing bowl.
Add the beans, corn, green onions, cilantro, cherry tomatoes, olives, and dressing to the pasta. Mix well until all of the ingredients are combined.
Mix in the shredded cheese and stir until all of the pasta is evenly coated.
Let the pasta salad sit in the refrigerator for at least hour. Stir again before serving and enjoy cold.
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