Ingredients

• 1 (12-ounce) jar fire-roasted red peppers, rinsed and chopped (1 heaping cup)
• 1 (6-ounce) jar artichoke hearts, rinsed and chopped (heaping 1/2 cup)
• 3/4 pound (12 ounces) smoked gouda, cubed (See Recipe Notes)
• 1 pound (16 ounces) gigli or penne pasta, cooked al dente (See Recipe Notes)
• 1/2 cup mayonnaise or plain Greek yogurt
• 1/4 cup olive oil
• 2 tablespoon white wine vinegar
• 1 heaping tablespoon adobo sauce from canned chipotles
• 2 large garlic cloves, pressed
• 2 teaspoons honey
• 1 teaspoon kosher salt 
• Fresh herbs, such as basil or Italian parsley, roughly chopped