Enjoy a pasta salad with a little kick.

INGREDIENTS:

• 1 12 oz Package of rigatoni pasta
• ¾ Cup of Diane’s Hatch Valley Chile Sauce
• ½ Cup of Diane’s Legendary Italian Dressing
• 1 Pint of fresh grape tomatoes, medium dice
• 8 oz mozzarella pearls
• 1 Clove of garlic minced

PREPARATION:

• In a large mixing bowl, add the dressings, garlic, and tomatoes to the hot pasta.
• Toss evenly.
• Refrigerate, allowing the pasta to cool completely; then add the mozzarella pearls and toss gently.