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

1. Cook the pasta according to the package directions.
2. Drain and rinse under cold water until no longer hot.
3. Set aside.
4. Mix together the mayonnaise, milk, adobo sauce, 1 tablespoon of the vinegar, salt and pepper to taste in a small bowl.
5. In a large bowl, stir together the pasta, mayonnaise dressing, halved tomatoes and cubed Gouda.
6. Taste for seasoning, adding more salt and pepper, and even an extra teaspoon or two of vinegar if necessary.
7. Stir in the basil.
8. 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)