Spicy pasta salad with smoked gouda, tomatoes and basil

My SIL pinned this a few weeks ago and said it was great. She was right. I made it the night before but left out the basil, didn't want it getting soggy. It was fine. Even more, the leftovers are fantastic. I made a little extra sauce, no more than 1/3 c. and added a few tablespoons right before serving since it was a tiny bit dry, it didn't need much though.

Adapted from The Pioneer Woman

14 oz dried pasta, we used penne
1/2 c. Mayonnaise
1/4 c. milk
4 tbs white vinegar
1/2 tsp adobo sauce from chipotle peppers (or one minced chipotle pepper)
1/2 tsp salt
black pepper to taste
10 ounces grape tomatoes, halved lengthwise
1/2 pound smoked gouda cheese, cut into small cubes
24 whole basil leaves, chiffonade

Cook pasta until done.
Drain and rinse in cold water until no longer hot.
Set aside.
Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.
In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda.
Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary.
Stir in basil at the end.
Refrigerate for a couple of hours before serving.

Toddler review-
Two out of three toddlers are on Prednisone right now so their appetites are great. That said, we had three empty bowls after dinner was over. I made sure to cut back the peppers the first time, only using 1 tsp. It was smoky tasting but not spicy at all, I'll add a little more next time now that I've tried it once.