Serves 4
1 package (8 ounces) rotini
1/2 cup Frontera Tangy Two-Chile Salsa
1/2 cup mayonnaise
1 tablespoon cider vinegar
1 cup quartered cherry tomatoes
1 cup diced peeled jícama or celery
3 green onions, thinly sliced
1/4 cup chopped fresh chives or cilantro
1/2 teaspoon minced fresh thyme, optional
1/2 teaspoon salt, or to taste
Heat a large pot of salted water to the boil. Cook the rotini in the boiling water according to the package directions. Meanwhile, mix the Frontera salsa and all the remaining ingredients 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. Serve at room temperature or slightly chilled.
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