Pasta salad is a true summertime meal. I've taken this to many potlucks. 

It only takes about 30 minutes to prepare and makes enough for a large gathering. 

1 pound of rotini pasta 

1/2 cup mayonnaise 

1/4 cup milk

2-3 Tbsp . white vinegar 

2 tsp. adobe sauce (canned chipotle peppers)

Salt and pepper to taste

2 cups cherry tomatoes, halved

1 cucumber, quartered and chopped 

12-ounces fresh or smoked mozzarella, cut in small cubes

Fresh basil, chopped (about 5-6 leaves)

Cook pasta, drain and rinse under cool water and set aside. Combine mayonnaise and milk in a medium bowl, then add 2 Tbsp. vinegar and stir until smooth. Add 2 tsp. of adobe sauce, salt and pepper. 

Stir dressing until combined and drizzle over pasta. Add tomatoes, cucumbers, mozzarella and basil. 

Taste and add more vinegar and seasonings if desired. Refrigerate at least two hours. 


Lori Lesley is the owner of her home-based business Rollin’ the Dough. She can be reached at