Satay Chicken Pasta Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz. uncooked bow tie pasta (I feel this isn't enough. I use about 3/4 of a box of Barilla)
1 cup lite Asian vinaigrette salad dressing
2 tbsp Asian Seasoning Mix by Pampered Chef (substitute - 1 inch of fresh ginger root, 2 garlic cloves - minced, and 1/2 tsp cayenne pepper)
2 tbsp peanut butter
2 medium carrots, peeled or use matchstick carrots
1 medium red bell pepper
1/2 cup dry-roasted peanuts (I use unsalted)
1 cup lightly packed fresh basil
3 cups diced cooked chicken (about 1 lb.)
Additional chopped peanuts (optional)
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Directions: |
Directions:1. Cook pasta according to package directions. Drain pasta and rinse under cold running water. Once pasta is cool transfer to serving bowl and set aside.
2. Meanwhile, for dressing combine vinaigrette, seasoning mix and peanut butter and mix well.
3. Cut carrots into julienne strips (or buy matchstick). Cut bell pepper lengthwise into 1/4 in., strips. Cut carrots and bell pepper crosswise into 1 in pieces. Chop peanuts. Chop basil.
4. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta and mix well. Garnish with additional chopped peanut's if desired. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: This is one of my kids' favorites and I agree with Ellie that it almost tastes better cold. If you don't have the Pampered Chef seasoning mix, you'll have to adjust the red pepper to your taste. The amount called for in the substitute mixture makes it quite spicy. I really like spicy foods, but my kids don't. I usually use 1/4 tsp of cayenne. It can also be made without the chicken for just a pasta salad.
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