Hello, friends. Is it weird if I call you friend? I hope not, because I like you. And I’m sure if you came to my kitchen and we baked something together we would have fun, and we would be friends. We should do that sometime.
Anyway friends, it’s been a looooong week. The Mr. and I clocked a lot of hours at our respective places of work this week, which unfortunately didn’t leave me much time to play in the kitchen or pay attention to my poor, neglected blog. Forgive me, readers. I’m still here.
Despite my best intentions, by Friday night I was in no mood to slave away over a complicated dinner menu. Thankfully, summer time lends itself to simplicity, and I was armed with a new recipe from The Pioneer Woman that looked divine. It also didn’t hurt that I had this waiting for me in the backyard.
That’s our little urban garden…four raised beds holding some of our favorite summer produce.
Big, beautiful, fragrant, lettuce leaf basil. I’m in love.
And itty bitty baby basil sprouts poking their way up next to our tomato plants. Did you know basil and tomatoes are friends, just like us? They enhance each other’s flavor. The fancy people call them companion plants.
Don’t worry though. I won’t start calling you all companions. That’s what I’ll call my husband someday when we go for long walks together wearing matching wool cardigans. Sorry, only those with matching wool cardigans get to be called companions.
Back to the pasta. It’s all pretty simple really. Slice up some grape tomatoes and cube some Gouda cheese.
Cheese is my favorite.
Cook your pasta, tear up some basil leaves, whisk together the sauce. Toss.
Spicy Gouda Tomato Pasta Salad
Yield: 4-6 servings for a meal; 8 for a side dish
Recipe adapted from The Pioneer Woman
*Note: I made several changes to the recipe to suit our taste. I did half mayo and half sour cream since we enjoyed the combo so much in our favorite chicken salad. We also upped the heat with extra Adobo sauce. Do whatever makes you smile!
10 oz. rotini pasta
1/4 cup mayo
1/4 cup sour cream
1/4 cup milk ( I used 2 percent)
3 Tablespoon Vinegar
2-2 1/2 teaspoons Adobo sauce from chipotle peppers
1/2 teaspoon salt
Black pepper to taste
10 oz. grape tomatoes, halved lengthwise
1/2 lb. Gouda cheese, cubed
18 whole basil leaves
1. Cook pasta according to package directions. Run under cold water until no longer hot.
2. Whisk together mayo, sour cream, milk, vinegar, Adobo sauce, salt, and pepper.
3. In a large bowl, mix pasta with dressing, tomatoes, and Gouda. If using later, refrigerate. If serving immediately, toss with basil and enjoy!