Penne Pasta Salad with Chicken and Smoked Gouda

Penne Pasta Salad with Smoked Gouda and Chicken

This salad is slightly spicy due to the adobo sauce in the dressing, and don’t even bother making this recipe if you don’t have the fresh basil – the basil makes all the difference! 

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 until ready to serve.

Now You’re Cookin’,
Chef Alli

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