For the dressing:
1/2 cup mayonnaise or plain Greek yogurt
1/4 cup olive oil
2 large garlic cloves, pressed
2 tablespoon white wine vinegar
1 heaping tablespoon adobo sauce from canned chipotles
2 teaspoons honey
1 teaspoon kosher salt
Freshly ground black pepper

For the pasta salad:
1 pound (16 ounces) gigli or penne pasta, cooked al dente (See Recipe Notes)
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)
Fresh herbs, such as basil or Italian parsley, roughly chopped