Spicy Pasta Salad with Smoked Gouda, Tomato and Basil

I am not a fan of pasta salads with a mayonnaise dressing, so the fact that I'm sharing this one means it is REALLY good. When I saw this recipe at Tasty Kitchen, I had a few doubts about the combination of ingredients but decided not to change anything major and I am so glad I didn't because it is so delicious! This is a refreshing twist on the regular summer bbq salads. The colors make it really pretty and I love that you could use fresh basil and tomatoes from a home garden. This comes just in time for the 4th of July holiday or other summer events for you to bring along. Just be sure to keep it cold since it does have mayonnaise. Trust me, you will love this! I cut the following recipe in half since I would be the only one eating it at my house. I am very glad to have this in my fridge for lunch all week! YUM!

Photo Used from Tasty Kitchen

*Printable Version*

What You Need:12 ounces mastaccioli pasta {I used whole wheat penne}
1/2 cup mayonnaise
1/4 cup milk {or enough to make the dressing the consistency you want}
4 tablespoons white vinegar
1 1/2 teaspoons adobo sauce from chipotle peppers {found canned in any grocery}
10 oz grape tomatoes, halved
1/2 pound smoked gouda cheese cut into cubes
24 basil leaves cut chiffonade {my leaves were huge so I didn't use anywhere near 24- do it to taste}
salt and pepper to taste

Directions:
Cook pasta according to package directions until al dente. Drain and rinse with cold water and set aside.
To make the dressing, combine mayonnaise, vinegar, adobo sauce, and enough milk to thin to the consistency you like. In a large bowl, stir together all ingredients and taste to determine if you need to add more salt and pepper. Next time, I would increase the adobo sauce for a little more spice. Let chill for a couple of hours before serving. Enjoy!