Tangy Honey Chipotle Pasta Salad
Prep time
Cook time
Total time
Recipe type: Side dish
Serves: 4 servings
  • ½ lb. ditalini pasta
  • Salt
  • ¼ cup red wine vinegar
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. honey
  • 1 Tbsp. chipotle peppers in adobo sauce
  • ½ Tbsp. dijon mustard
  • ½ tsp. dried Italian seasoning
  • ½ tsp. garlic powder
  • 2 Tbsp. olive oil
  • Freshly ground black pepper
  • ½ cup banana peppers, drained and chopped
  • ½ pint cherry tomatoes, halved, (or 1 vine-ripe tomato, diced)
  • 1 Tbsp. fresh chives, minced
  1. Cook the ditalini pasta in salted, boiling water according to the package instructions and drain.
  2. Meanwhile, make the dressing: in a medium bowl, whisk the red wine vinegar, mayonnaise, honey, chipotles in adobo, dijon, Italian seasoning, and garlic powder together.
  3. Slowly stream the olive oil into the dressing, whisking constantly to combine. Season the dressing with salt and pepper.
  4. Pour the dressing over the pasta in a large serving bowl, and stir in the banana peppers, tomatoes, and chives.
  5. Cover tightly with plastic wrap or foil, and let chill in the fridge for at least 2 hours, or up to several days.
Recipe by Ally's Cooking at http://allyscooking.com/2017/08/23/honey-chipotle-pasta-salad/