Prep 10 mins
Cook 10 mins
This is in the latest edition of Cottage Living magazine. Though the Gouda gives it a gourmet taste, you can't get much easier than this perfect summer dish. Make it ahead and serve for your next party or outdoor barbecue.
- 1 lb rotini pasta
- 1⁄2 lb smoked gouda cheese, cut into 1/4-inch cubes
- 1⁄2 cup light mayonnaise
- 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and thinly sliced
- 2 cups arugula
- salt and pepper
- Boil the pasta 7-9 minutes until al dente. Drain and rinse with cold water.
- Mix all remaining ingredients with the pasta.
- Chill until ready to serve. Add more mayo if needed and mix one more time just before serving.
- Note: Arugula is strong and peppery tasting. If you prefer a milder and more tender texture, substitute fresh baby spinach. Cottage Living calls for Penne pasta, but I like rotini. Any pasta that will "grab" the mayo will work. Bowtie pasta would look lovely in this dish.
Easy recipe. I added poached chicken breast, that I poached in rosemary, thyme and chicken stock. Also, I forgot to buy smoked gouda. So, I added to the top of the salad as I served it, Manchega cheese. This recipe would be wonderful with shrimp.