2 cups cooked bow-tie pasta, cooled
1/2 cup plus 2 tablespoons fresh lemon juice
6 tablespoons mayonnaise
1/4 cup honey
10 garlic cloves
4 teaspoons minced canned chipotle chiles*
1 tablespoon chili powder
Salt and pepper to taste
1. Puree first 6 ingredients in blender. Season to taste with salt and pepper. (Can be made 1 day in advance. Cover and refrigerate until ready to use.
Makes about 1 cup.
*Chipotle peppers are sold canned in a spicy tomato sauce, sometimes called adobo, and are available at Mexican-American markets, specialty stores and some supermarkets.
This smoky chipotle chile dressing is wonderful on a taco salad, tossed with pasta or simply drizzled onto a salad of mixed greens.