Pacific Rim Blend Pasta Salad with Grilled Chicken and Fresh Red Bell Peppers

Serving Size: 2-3


1/2 lb. Pappardelle's Pacific Rim Blend
2 grilled chicken breasts, cut into 1-inch cubes
1/4 cup green onions, diced
2 red bell peppers, sliced into bite-sized pieces
1 bunch cilantro, chopped
1/2 cup raw peanuts

1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
3 tablespoons soy sauce
1 tablespoon red chile flakes
1 tablespoon garlic, minced
1 tablespoon ginger root, peeled and finely minced

*Or use Pappardelle's Thai Peanut Sauce


  1. Combine sauce ingredients in a bowl, cover and refrigerate for at least 30 minutes. (-Or- *Use Pappardelle’s (7 oz.) Thai Peanut Sauce.)
  2. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain pasta and set aside to cool.
  3. In a small pan, roast peanuts until fragrant. Chop coarsely.
  4. In a large serving bowl, add cooked/cooled pasta, chicken, green onions, red bell peppers and sauce. Mix well. Garnish with freshly chopped cilantro and peanuts.