Satay Chicken Pasta Salad

This is a Pampered Chef recipe that my friend Amanda introduced me to. Another delicious easy meal.

8 oz uncooked bow tie pasta
1 c. lite Asian vinaigrette salad dressing
2 tbls Asian Seasoning Mix (if you don't have you can mix 1 in. piece peeled fresh ginger root, finely grated, 2 garlic cloves, pressed, and 1.4 tsp cayenne pepper)
2 tbls peanut butter
2 medium carrots, peeled
1 medium red bell pepper
1/2 c. dry roasted peanuts
1 c. lightly packed fresh basil
3 c. diced cooked chicken (about 1 lb)
additional chopped peanuts

1. Cook pasta according to package directions. Drain pasta, rinse under cold running water. Once pasta is cool, transfer to large mixed bowl. Set aside.
2. Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in small mixing bowl; mix well and set aside.
3. Cut carrots into julienne strips. Cut bell pepper lengthwise into 1/4 in strips. Cut carrots and bell pepper strips crosswise in 1 in. pieces. Chop peanuts and basil.
4. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chipped peanuts, if desired.