Roasted Tomato Pasta Salad | Print |
(9 votes, average 3.78 out of 5)




Serves 8 as a side

  • 1 package (16 ounces) rigatoni pasta
  • 1 cup Frontera Roasted Tomato Salsa
  • 1 cup mayonnaise
  • 3 tablespoons cider vinegar
  • 2 cups cherry tomatoes, quartered or halved, depending on size
  • 2 cups seedless cucumber, diced
  • 1/2 cup chopped fresh chives
  • ½ cup chopped fresh cilantro
  • 2 teaspoons salt

  •  4 tablespoons finely crumbled queso anejo or Romano cheese

  1. Heat a large pot of salted water to the boil. Cook the pasta in the boiling water according to the package directions.
  2. Meanwhile, mix the Frontera salsa and all the remaining ingredients, except the cheese, in a large bowl. When the pasta is done, drain it well and rinse under cold water until cool. Drain well. Stir the pasta into the salsa mixture. Toss well to coat the pasta.
  3. Serve at room temperature or slightly chilled sprinkled with the cheese.