Wednesday, August 3, 2011

Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil

I found this recipe on the Pioneer Woman's website while looking for something new to try. Everything I have made from the Pioneer Woman's site has been good, so I figured this would be no different. It's easy to put together and has a creamy/smoky/spicy flavor that was different but quite good. She has step-by-step directions with pictures here, so I've just shared the recipe with you. She suggests refrigerating and eating it cold. I added some rotisserie chicken and we had it warm. I'm sure you would enjoy it either way! 

Photo from The Pioneer Woman's website,
Spicy Pasta Salad with Smoked Gouda, Tomatoes, and Basil
12 ounces, weight Mostaccioli (I used mini bow ties)
1/2 cup mayonnaise
1/4 whole milk
4 tablespoons white vinegar
1 1/2 teaspoon adobo sauce from chipotle peppers (or one minced chipotle pepper)
1/2 teaspoon salt
ground black pepper to taste
10 ounces, grape tomatoes, halved lengthwise
1/2 pound smoked gouda cheese, cut into small cubes
24 whole basil leaves

1. Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.
2. 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.
3. Taste for seasonings, add more salt and pepper if needed, and even an extra or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.

Let me know if you try this one and like it!

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