This zesty pasta salad is flavorful and easy to throw together, even last minute. It's spicy, smoky, sweet, and savory all simultaneously. It's one of our favorites and will hopefully be one of yours!
16 ounces of penne pasta
3/4 cup vegan mayonnaise
1/3 cup non-dairy milk
1/3 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon adobo sauce from a can of chipotles
10-ounce package of organic grape tomatoes halved
8 to 10 sundried tomatoes in oil, roughly chopped
7.1 Ounce block Daiya brand or other vegan smoked gouda, cubed
12 to 14 fresh basil leaves, sliced thin
Bring a large pot of water to a boil. Add in a good pinch of salt, then add the pasta. Give the pasta a quick stir to keep it from sticking.
Cook the pasta according to the instructions on the package.
When the pasta is fully cooked, rinse under cold water, then strain and set aside.
Add the vegan mayo, milk, vinegar, salt, pepper, and adobo sauce to a medium-sized bowl and whisk until smooth. (The dressing will be very thin at this stage. But don't worry, it will thicken when mixed with the pasta and chilled).
Combine the pasta with the dressing, tomatoes, cheese, and basil in a large bowl. Gently toss.
Chill and gently toss once more before serving.
