Bring a large pot of salted water to a boil and add the dried rotini pasta. Cook according to package instructions until al dente, usually about 8-10 minutes, then drain and rinse under cold water.

In a large skillet over medium heat, brown the ground beef, breaking it apart until no longer pink, about 8-10 minutes. Drain fat, stir in taco seasoning and a splash of water, cooking for an additional 2 minutes.

In a large mixing bowl, combine the cooked pasta, beef mixture, halved cherry tomatoes, sliced green onions, shredded cheeses, and drizzle in the Catalina dressing. Toss to coat.

Cover the bowl and refrigerate for at least 4 hours to let the flavors meld.

Just before serving, give the salad a gentle stir and fold in the crushed Nacho Cheese Doritos.