Cook the pasta according to the package directions. Drain and rinse under cold water until no longer hot. Set aside.
Mix together the mayonnaise, milk, adobo sauce, 1 tablespoon of the vinegar, salt and pepper to taste in a small bowl.
In a large bowl, stir together the pasta, mayonnaise dressing, halved tomatoes and cubed Gouda. Taste for seasoning, adding more salt and pepper, and even an extra teaspoon or two of vinegar if necessary. Stir in the basil. Refrigerate, covered, for 2 hours before serving.
Recipe courtesy of Ree Drummond