1. Cook the rotini pasta in a large pot of salted boiling water until al dente according to package directions, then drain, rinse under cold water and let cool completely.

2. In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and cooked through, then drain any excess grease.

3. Stir the taco seasoning and water into the beef, bring to a simmer and cook for 2 to 3 minutes until thickened and well coated, then let the taco meat cool to room temperature.

4. In a large mixing bowl, whisk together the salsa, sour cream, mayonnaise, lime juice, a pinch of salt and a few cracks of black pepper to make the creamy taco dressing.

5. Add the cooled pasta and cooled taco meat to the bowl and toss until everything is evenly coated in the dressing.

6. Fold in the cherry tomatoes, black beans, shredded cheese and green onions until they are distributed throughout the salad.

7. Cover the bowl and refrigerate the pasta salad for at least 30 minutes so the flavors can meld and the salad can fully chill.

8. Right before serving, gently toss in the shredded romaine lettuce and chopped cilantro so they stay crisp and bright.

9. Taste and adjust the seasoning, then sprinkle the top with extra cheese, cilantro and the crushed tortilla chips for crunch and serve immediately.