Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil
Prep: 15 Minutes Level: Easy
Cook: 9 Minutes Serves: 8
Ingredients
12 ounces, weight Mostaccioli
1/2 cup Mayonnaise
1/4 cup Whole Milk
One Adobo pepper with about 2 teaspoons of the sauce
2 Tablespoons White Vinegar
1/2 teaspoon Salt
Ground Black Pepper To Taste
10 ounces, weight Grape Or Cherry Tomatoes, Halved
1/2 pound Smoked Gouda Cheese, Cut Into Small Cubes
24 whole Basil Leaves (chiffonade)
Preparation
Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.
Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.
In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.
My notes.
I had Campanelle Pasta on hand, used that.
I had buttermilk I wanted to use, shake well
I had a small chunk of smoked gouda and one of Morel and Leek Jack
both delicious.
I used one whole Adodo Pepper with some of the juice. Chopped the pepper fine. This is spicy with lots of flavor, add to your taste.
Served with steamed broccoli, and ball squash. Steamed veggies in the morning. Put in fridge. We ate it cold with a splash of fresh lemon juice and finishing salt
Prep: 15 Minutes Level: Easy
Cook: 9 Minutes Serves: 8
Ingredients
12 ounces, weight Mostaccioli
1/2 cup Mayonnaise
1/4 cup Whole Milk
One Adobo pepper with about 2 teaspoons of the sauce
2 Tablespoons White Vinegar
1/2 teaspoon Salt
Ground Black Pepper To Taste
10 ounces, weight Grape Or Cherry Tomatoes, Halved
1/2 pound Smoked Gouda Cheese, Cut Into Small Cubes
24 whole Basil Leaves (chiffonade)
Preparation
Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.
Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.
In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.
My notes.
I had Campanelle Pasta on hand, used that.
I had buttermilk I wanted to use, shake well
I had a small chunk of smoked gouda and one of Morel and Leek Jack
both delicious.
I used one whole Adodo Pepper with some of the juice. Chopped the pepper fine. This is spicy with lots of flavor, add to your taste.
Served with steamed broccoli, and ball squash. Steamed veggies in the morning. Put in fridge. We ate it cold with a splash of fresh lemon juice and finishing salt