Anyway, here it is:
1 lb penne pasta
1/3 cup mayonnaise (we make it from scratch, as shown here)
1/2 pound smoked Gouda, cut into 1/4-inch cubes
1 (7-ounce) jar sun-dried tomatoes, preserved in olive oil, drained and thinly sliced
2 cups arugula
1. Cook pasta. Drain and rinse with cold water.
2. Add next 4 ingredients and cooked pasta. Mix well, and chill 1 hour before serving.
3 comments:
Sounds like it's missing some acid to cut through all the mayo and cheese. A little vinegar or lemon juice could do wonders for it.
I wonder if using sundried tomato pesto would make a difference. I'm with you -- it sounds great. I'll have to play with it and see what I can come up with.
I'd be tempted to rewrite the recipe, and replace the mayonnaise by shredding the gouda into a light cream sauce - perhaps with lemon zest, as kastinderbell's acidity note is astute. Greens - especially those with some kick, like arugula - often benefit from some acidity. I'd serve this version warm.
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