Mixing the Seasons

Is the weather getting a little better where you live? It is here. Early spring is a great time to blend the heavier winter cuisine (including pasta) with a little freshness (veggies).

Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil

Photo Aug 08, 12 27 46 PM - Featured Size

This pasta salad is a great mixture of both!

Photo Aug 08, 12 13 27 PM

Easy to make and easy to eat!

Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil

Prep Time: 20 M | Cook Time: 10 M | Servings: 6 servings | Difficulty: Easy


Kosher salt
12 ounces mostaccioli or penne pasta
1/2 cup mayonnaise
1/4 cup whole milk
1/4 cup white vinegar, plus more if needed
Freshly ground pepper
1 1/2 teaspoons adobo sauce from a can of chipotles (or 1 minced chipotle)
1 10-ounce package grape tomatoes, halved lengthwise
1/2 pound smoked gouda cheese, cut into small cubes
24 fresh basil leaves, thinly sliced


Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.

Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.

In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.

Source: http://www.foodnetwork.com/recipes/ree-drummond/spicy-pasta-salad-with-smoked-gouda-tomatoes-and-basil-recipe/index.html

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Categories: Cheese, Italian, kosher, Main Dish, Pasta, Recipes, Salad, Side Dish, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

One Comment on “Mixing the Seasons”

  1. April 11, 2016 at 11:31 am #

    this looks great!


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