Start by bringing a large pot of water to a boil and adding salt and the 1-pound dry fusilli and cook as directed until just past al dente. While the pasta cooks, prep all the other ingredients.

Line a baking sheet with aluminum foil and turn your oven’s broiler to high. Roast the red pepper until blackened on every side and then place it into a plastic bag and seal, or into a bowl and cover with plastic wrap and let steam for 10 minutes. Remove blackened skin and seeds and then dice.

Dice ½ the sweet onion, slice 10 ounces of cherry tomatoes in half, cut 8 ounces smoked gouda and 8 ounces of summer sausage into bite-sized cubes, and tear ½ cup of basil into pieces. Place everything to the side in a non-reactive mixing bowl.

In a bowl, whisk together ½ cup Greek yogurt, ¼ cup whole milk, ¼ cup white wine vinegar, 1 minced chipotle pepper, 1 teaspoon adobo sauce, 1 teaspoon sea salt, and ½ teaspoon ground black pepper. Mix until the Greek yogurt is fully combined with the other ingredients and no lumps remain.

Once the pasta is cooked, drain and rinse under cold water to stop the cooking process and cool down the pasta.

While the pasta is still a little warm, add it to the mixing bowl and toss everything together. Add about ¾ of the dressing and mix until thoroughly coated.

You can serve immediately, but for the best flavor, cover, and chill in the refrigerator for at least 2-4 hours or overnight. Add the reserved dressing and mix again right before serving.