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This is in the latest edition of Cottage Living magazine. Though the Gouda gives it a gourmet taste, you can't get much easier than this perfect summer dish. Make it ahead and serve for your next party or outdoor barbecue.
- Boil the pasta 7-9 minutes until al dente. Drain and rinse with cold water.
- Mix all remaining ingredients with the pasta.
- Chill until ready to serve. Add more mayo if needed and mix one more time just before serving.
- Note: Arugula is strong and peppery tasting. If you prefer a milder and more tender texture, substitute fresh baby spinach. Cottage Living calls for Penne pasta, but I like rotini. Any pasta that will "grab" the mayo will work. Bowtie pasta would look lovely in this dish.