Pasta Salad

I made this for a church potluck that some friends invited us to today. The picnic was fun and the salad was amazing. Really amazing. I would add more tomatoes next time, but that's because I'm a tomato fiend. :) Add grilled chicken and it's a great meal. I loved it so much that I think it will enter the repertoire of "things I can make in a moment without a recipe." You know, if I have smoked gouda on hand . . .

Smoky Pasta Salad

12 oz. Penne

1 cup mayonnaise

2-4 Tbsp red wine vinegar

1/4 cup milk

1/2 tsp salt

1 chipotle chile pepper, finely diced or 1 1/2 tsp. adobo sauce from the peppers

10 oz. grape tomatoes, cut in half lengthwise (double would be better!)

1/2 lb. smoked gouda, cut into small pieces

24 basil leaves, in chiffonade

Cook the pasta. Meanwhile, combine mayonnaise, vinegar, milk, salt and chipotle and whisk well to make the dressing. When the pasta is cooked, drain and rinse until cool, then make sure most of the water is off—we don't want soggy salad! Combine pasta, tomatoes and cheese, then pour the dressing over the top. Mix well, then add the basil. Give it a final stir, test for salt and pepper, then let it chill a while to get all mixed and wonderful.

You won't regret it. :)