Pea Pasta Salad with Chipotle Chili Pepper

     The key flavor ingredients are the chipotle chili powder which you can find in the spice section of your grocery store and honey mustard.  If you can't find honey mustard, then add a bit of honey to Dijon mustard until it begins to have a sweet quality to it.  Chipotle chiles are smoke dried jalapeños.  They give the salad a bit of a smoky heat which rounds out the flavors of the dish and makes you want to dig in for another helping.  The honey mustard gives the dish a sharp yet sweet taste at the same time.  Also contributing to the dish are the shallots with natural garlic and onion flavors.  And finally there is the freshly chopped dill.  The fernlike leaves of this gentle herb is unique unto itself.  On its own it seems gentle in flavor, yet has a powerful impact when added to a dish.  Feel free to double this recipe to feed a crowd.

Pea Pasta Salad with Chipotle Chili Pepper

(Serves 6)

12 oz. Tricolor Rotini Pasta

12 oz. Frozen Peas

1 Shallot Bulb peeled and finely diced

2 T. Freshly Chopped Dill

1 1/4 c. Canola Mayonaise (Non GMO)

1/2 c. Plain Goat Yogurt (may use cow yogurt if preferred)

1/4 tsp. Chipotle Chili Powder

1 tsp. Onion Powder

3 T. Honey Mustard

Salt to taste

Cook Pasta according to directions until al dente.  Drain and set aside in a large bowl.  Cook peas in a sauce pan with water half way up the peas until just tender.  Drain and add to the pasta, then let cool.  Mix in the shallot and dill.  In a separate bowl, combine the mayonnaise, yogurt, chipotle chili powder, onion powder, and honey mustard.  Whisk until smooth and add to the cooled pasta.  Gently combine.  Salt to taste.  Adjust chipotle chili powder to taste.  Transfer to a serving dish, cover and store in the refrigerator.