Satay Chicken Pasta Salad

This delicious and colorful main-dish salad gets its distinct flavor from a simple dressing inspired by Thai peanut sauce.


  • 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
  • 1/2 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)


  1. 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.

  2. Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in Small Batter Bowl; mix well using Stainless Whisk and set aside.

  3. 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.

  4. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.


  • 8 cups
    6  servings of 1 1/2 cups

Nutrients per serving:

U.S. Nutrients per serving: Calories 450, Total Fat 16 g, Saturated Fat 2 g, Cholesterol 60 mg, Carbohydrate 45 g, Protein 31 g, Sodium 750 mg, Fiber 3 g

Cook's Tips:

If desired, one 1-in. piece peeled fresh gingerroot, finely grated, 2 garlic cloves, pressed, and 1/4 tsp cayenne pepper can be substituted for the Asian Seasoning Mix.

For an attractive garnish, make carrot flowers. Starting at one end of a peeled carrot, use the scorer side of Zester/Scorer to create 5-6 lengthwise, evenly spaced grooves down the length of the carrot. Slice crosswise.

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