Serves 4
1 package (8 ounces) rigatoni
1 cup Frontera Rustic Guajillo Salsa
2 tablespoons balsamic or red wine vinegar
1 tablespoon fruity olive oil
2 cups coarsely chopped arugula or fresh spinach or 1/4 cup chopped flat-leaf
parsley
1 cup diced feta or cheddar cheese
1/2 cup chopped pitted kalamata or other black olives
1/2 cup diced red onion, rinsed
1/4 teaspoon salt or to taste
Heat a large pot of salted water to the boil. Cook the rigatoni in the boiling water according to the package directions. Stir together the Frontera salsa and all the remaining ingredients in a large bowl. When the pasta is done, drain off the water and add the pasta to the salsa mixture. Toss well to coat and serve warm or at room temperature.
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