Spicy Pasta & Smoked Gouda Salad

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

Directions 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.

Photograph by Kana Okada Recipe courtesy Ree Drummond for Food Network Magazine