Pasta Salad with Gouda, Red Peppers & Artichoke Hearts

Pasta Salad with Gouda, Red Peppers & Artichoke Hearts

Serves 8-12

For the dressing:

1/2 cup mayonnaise or plain Greek yogurt

1/4 cup olive oil

2 large garlic cloves, pressed

2 tablespoon white wine vinegar

1 heaping tablespoon adobo sauce from canned chipotles

2 teaspoons honey

1 teaspoon kosher salt 

Freshly ground black pepper

For the pasta salad:

1 pound (16 ounces) gigli or penne pasta, cooked al dente (See Recipe Notes)

1 (12-ounce) jar fire-roasted red peppers, rinsed and chopped (1 heaping cup)

1 (6-ounce) jar artichoke hearts, rinsed and chopped (heaping 1/2 cup)

3/4 pound (12 ounces) smoked gouda, cubed (See Recipe Notes)

Fresh herbs, such as basil or Italian parsley, roughly chopped

For the dressing, combine mayonnaise, olive oil, garlic, vinegar, adobo sauce, honey, and salt in a small bowl, and whisk thoroughly. Season generously with black pepper. 

For the pasta salad, toss the cooked noodles, peppers, artichokes, and gouda together in a large bowl. Pour the dressing over the top and mix to combine. Allow to rest at room temperature for 30 minutes before serving, or cover and refrigerate overnight (allow 30 minutes to warm to room temperature before serving). Taste and adjust any seasonings, if necessary. 

Recipe Notes

·         Cook the noodles according to package directions. Drain, shaking to remove excess water. Drizzle with a few tablespoons of olive oil and toss to coat. Spread noodles on a sheet pan and transfer to refrigerator to cool.

·         Smoked gouda can be purchased from the deli/meat department of a well-stocked grocery store.