Categories: Sides
Ingredients
- 1 lb. rotini or fusilli
- 1/2 cup mayo
- 1/4 cup whole milk
- 2-3 tbsp. white vinegar
- 2-3 tsp adobo sauce (from canned chipotle peppers)
- Salt and black pepper, to taste
- 2 cups red and/or yellow grape or cherry tomatoes, halved
- 1 English cucumber, quartered lengthwise and chopped
- 12 oz. mozzarella (fresh or smoked), cut into small cubes
- 24 fresh basil leaves, chopped
Directions
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Cook the pasta as directed. Drain it, rinse it under cool water and set it aside in a large bowl.
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Combine the mayo and milk in a medium bowl, then add 2 tbsp. of the vinegar and stir until smooth. Add 2 tsp adobo sauce, 1/2 tsp salt and pepper to taste. Stir the dressing until combined. Give it a taste and add more vinegar if you’d like it to have a little bite. Add more adobo sauce if you’d like it to have a little more heat.
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Drizzle the dressing over the pasta, throw in the tomatoes and cucumber, then add the cheese. Stir the pasta around, then add the basil and stir until it’s all combined. Taste and adjust the seasonings as needed, then cover the bowl with plastic wrap and chill it in the fridge for at least 2 hours. Taste and season again before serving.