Pasta Salad with Smoked Gouda, Roasted Red Peppers, and Artichoke Hearts

Count down to 4th of July, Day 2 (there is a rule that you have to have a pasta salad that day!!):
(serves 8-12)

Dressing:
1/2 cup light* mayo. or plain Greek yogurt
1/4 cup EVOO
2 large garlic cloves, pressed
2 white wine vinegar
1 heaping T. abodo sauce from canned chipotles
1&1/2* t. honey
1 t. sea salt
Freshly ground pepper

Pasta salad:
1 lb. (16 oz.) gigli or penne pasta, cooked al dente, drain, run under cold water, drain again, add a 
     little EVOO
1 (12 oz.) jar fire-roasted, rinsed and chopped (1 heaping cup)
1 (6 oz.) jar marinated artichoke hearts, rinsed and chopped (1/2 cup)
3/4 lb. (12 oz.) smoked Gouda, cubed
Fresh lemon* basil, roughly chopped
Fresh parsley, roughly chopped
Basil and parsley leaves for garnish

For the dressing: combine mayo, olive oil, garlic, vinegar, adobo sauce, honey, and salt in a small bowl, and whisk thoroughly. Season generously with black pepper.

For the pasta salad, toss cook noodles, peppers, artichokes, and Gouda together in a large bowl. Pour the dressing over the top and mix to combine. Allow to rest at room temp. for 30 mins. before serving, or cover and refrigerate overnight (allow 30 mins. to warm to room temp. before serving). Taste and adjust any seasonings, if necessary. Garnish with basil and parsley leaves.

Have FUN in the sun today. Keep drinking water, tho. I just had some grape Gatorade. YUMOLA!!

Love,

MM