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.
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.