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

In a medium skillet, heat olive oil. Add the ground beef and garlic powder, cook until browned, about 8-10 minutes. Add some salsa halfway through. Remove from heat.

In a large bowl, combine the cooled rotini with the beef mixture, grape tomatoes, red bell pepper, green onions, and cheddar cheese. Toss to distribute evenly.

Drizzle with remaining olive oil and salsa, sprinkle in cumin, chili powder, oregano, salt, and pepper. Stir gently until well combined.

Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.