Habanero Pasta Salad Recipe

Boil pasta

Bring 6 cups of water to a rolling boil in a medium pot. Add 1 tablespoon salt. Add 2 cups ditalini pasta and cook until al dente (about 8–10 minutes), stirring occasionally to prevent sticking.

While the pasta cooks, prepare the vegetables: dice 1/2 cup red bell pepper, 1/2 cup yellow/orange bell pepper, 1/2 cup peeled and small-diced carrots, and 1/4 cup small-diced red onion. Chop 2 tablespoons cilantro or parsley if using.

When pasta is al dente, reserve 2 tablespoons of the pasta cooking water, then drain pasta in a colander and rinse briefly under cold water to stop cooking and cool the pasta for the salad. Transfer drained pasta to a large mixing bowl.

Add the diced peppers, carrots, red onion, and chopped herbs to the bowl with the cooled pasta and toss gently to combine.

Make habanero purée

Wear gloves or wash hands thoroughly after handling peppers. Remove stems and seeds from 1 habanero (leave some seeds if you want more heat). Roughly chop the habanero and place in a small blender or food processor with 1 teaspoon olive oil and 1 tablespoon fresh lime juice. Pulse until a smooth purée forms. If too thick, add 1–2 teaspoons water or reserved pasta water to loosen.

Mix dressing

In a medium bowl, combine 1/2 cup chipotle mayonnaise and 1/4 cup plain Greek yogurt (or sour cream). Add the habanero purée (start with half, taste later and add more if desired), 1 teaspoon honey (optional), 1 teaspoon minced garlic, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth. Add additional reserved pasta water 1 teaspoon at a time to reach a creamy, pourable consistency (about 1–2 tablespoons total). Adjust lime juice if you prefer brighter acidity.

Taste the dressing carefully (use a small spoon) and adjust heat by adding more habanero purée in small increments or cooling elements like an extra tablespoon of yogurt if it's too spicy.

Pour the dressing over the bowl of cooled pasta and vegetables. Gently fold everything together until evenly coated. If the mixture seems dry, add the reserved pasta water (1 tablespoon at a time) or an extra teaspoon of olive oil to loosen.

Taste and adjust seasoning with additional salt, pepper, smoked paprika, or lime juice as needed.

Transfer the pasta salad to a serving bowl or cover and refrigerate 30 minutes to allow flavors to meld (optional but recommended). Before serving, drizzle 1 teaspoon extra virgin olive oil over the top and garnish with additional chopped herbs and lime wedges.

Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator for up to 3 days.