Spicy Pasta Salad with Smoked Gouda, Tomatoes and Basil
- 12 ounces mostaccioli or penne
- 1/2 cup mayonnaise
- 1/4 cup whole milk
- 1 1/2 teaspoons adobo sauce from chipotle peppers in adobo
- 1 to 2 tablespoons white vinegar
- 1/2 teaspoon salt, plus more to taste
- Ground black pepper, to taste
- 10 ounces grape tomatoes, halved lengthwise
- 8 ounces smoked Gouda, cut into small cubes
- 24 whole basil leaves, cut into a chiffonade
- Cook the pasta according to the package directions.
- Drain and rinse under cold water until no longer hot.
- Set aside.
- Mix together the mayonnaise, milk, adobo sauce, 1 tablespoon of the vinegar, salt and pepper to taste in a small bowl.
- In a large bowl, stir together the pasta, mayonnaise dressing, halved tomatoes and cubed Gouda.
- Taste for seasoning, adding more salt and pepper, and even an extra teaspoon or two of vinegar if necessary.
- Stir in the basil.
- Refrigerate, covered, for 2 hours before serving.
mostaccioli, mayonnaise, milk, adobo sauce, white vinegar, salt, ground black pepper, grape tomatoes, gouda, basil
Taken from www.foodnetwork.com/recipes/ree-drummond/spicy-pasta-salad-with-smoked-gouda-tomatoes-and-basil.html (may not work)