Satay Chicken Pasta Salad

Cook pasta according to package directions in (4-qt.) Casserole. Drain pasta using medium Stainless Mesh 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.

Ingredient :

8 oz (250 g) uncooked bow tie pasta
1 cup (250 mL) lite Asian vinaigrette salad dressing
2 tbsp (30 mL) Asian Seasoning Mix
2 tbsp (30 mL) peanut butter
2 medium carrots, peeled
1 medium red bell pepper
½ cup (125 mL) dry-roasted peanuts
1 cup (250 mL) lightly packed fresh basil
3 cups (750 mL) diced cooked chicken (about 1 lb/500 g)
Additional chopped peanuts (optional)