Satay Chicken Pasta Salad

This is really yummy!

Recipe courtesy Pampered Chef

8 oz uncooked bow tie pasta
1 cup lite Asian vinaigrette salad dressing
2 tbsp Asian Seasoning Mix (see Cook's Tip below for substitute)
2 tbsp peanut butter
2 medium carrots, peeled
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil (left it out)
3 cups diced cooked chicken
Additional chopped peanuts (optional)

Cook pasta according to package directions. Drain pasta using colander; rinse under cold running water. Once pasta is cool, transfer to Stainless (6-qt.) Mixing Bowl and set aside. Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in Small Batter Bowl; mix well using Stainless Whisk and set aside. Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. strips using (5-in.) Santoku Knife. Cut carrots and bell pepper strips crosswise into 1-in. pieces. Chop peanuts using Food Chopper and basil using Chef's Knife.Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.

Yield: 6 servings (8 cups)

Cook's Tip: If desired, one 1-in. piece peeled fresh ginger root, finely grated, 2 garlic cloves, pressed and 1/4 tsp cayenne pepper can be substituted for the Asian Seasoning Mix.