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Pasta Salad with Gouda, Red Peppers & Artichoke Hearts

Nealey Dozier
  • minutes
  • Serves 8 to 12

INGREDIENTS

1

heaping tbsp Adobo sauce form canned chipotles

1

jar Artichoke hearts

2

Garlic cloves, large

1

Herbs, Fresh

2 tsp

Honey

1 lb

Gigli or penne pasta

1

Black pepper, Freshly ground

1 tsp

Kosher salt

1

jar Red peppers, fire-roasted

1/4 cup

Olive oil

2 tbsp

White wine vinegar

3/4 lb

Gouda, smoked

1/2 cup

Mayonnaise or plain greek yogurt