Bring a large pot of salted water to a rolling boil. Add the uncooked rotini pasta and cook for 8-10 minutes until slightly al dente. Drain and rinse under cold water.

In a mixing bowl, combine plain Greek yogurt, salsa, olive oil, apple cider vinegar, and seasoning blend. Whisk together until smooth and creamy.

In a large bowl, combine cooled pasta, black beans, corn, halved grape tomatoes, and chopped red onion. Toss gently.

Pour the dressing over the salad mixture. Fold gently until all ingredients are coated.

Garnish with chopped cilantro. Serve immediately or refrigerate for 30 minutes before serving.