Spicy pasta salad with smoked gouda, tomatoes and basil

Votes: 4

Photo of the dish: Kana Okada

Time: 30 min.
Complexity: easily
Servings: 6

A recipe for a pasta salad with smoked Gouda, tomatoes, and basil. The salad is served with a mayonnaise dressing made with mayonnaise, milk, vinegar, and adobo sauce with smoked chipotle peppers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

280 g grape tomatoes, halved
340 g mostaccioli (short tubes) or penne (feather tubes) pasta
225 g smoked Gouda cheese, cut into small cubes
24 fresh leaves basilica, thinly sliced
Coarse salt
1/2 cup mayonnaise
1/4 cup milk
1/4 cup white vinegar, plus more if needed
Freshly ground pepper
1 1/2 teaspoons adobo sauce from canned smoked chipotle chili peppers (or 1 crushed smoked chipotle chili pepper)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grape tomatoes, Gouda cheese, penne pasta, mayonnaise, milk, basil, chipotle pepper, adobo sauce, mostaccioli pasta

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and rinse the pasta under cold water until completely cool. Set aside.
Prepare the dressing: In a small bowl, combine mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste, and adobo sauce.

In a large bowl, combine the pasta, dressing, tomatoes, and Gouda cheese. Taste for salt and pepper, adding more if needed. You can add an additional 1-2 teaspoons of vinegar if desired. Add the basil at the very end. Refrigerate the salad for a couple of hours before serving.

Categories:

recipe / Salads / Vegetable salads / American cuisine / Ree Drummond / At Ree Drummond's ranch

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