Chef Alli's Slightly-Spicy Summer Pasta Salad
This pasta salad originated from the Tasty Kitchen via The Pioneer Woman, Ree Drummond.
For the Dressing:
2/3 cup Hellman's mayonnaise (I often sub plain greek yogurt for half of mayo)
4 Tbs. white wine vinegar
2 Tbs. milk
2-3 tsp. adobo sauce from a can of chipotle chilies
Kosher salt and freshly ground black pepper, to taste
Cooked breast meat from 1 rotisserie chiicken, shredded (if you shred the meat while the chicken is still warm, it's easier and faster!)
1 lb. penne pasta, cooked according to package directions, cooled and drizzled with a bit of olive oil to keep it from sticking
6 oz. smoked gouda, cut into small cubes
10-12 oz. grape tomatoes, halved
20 whole basil leaves, chiffonade
In a large mixing bowl, combine mayo with vinegar, milk and adobo sauce; whisk until smooth then season with salt and pepper. Add chicken, pasta, cheese, tomatoes and basil; toss gently to combine with dressing. Refrigerate before serving.