Enjoy a pasta salad with a little kick.
- 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
- 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.