Ingredients:

  • 1 pound (450g) pasta (penne, rotini, or farfalle)
  • Water
  • Salt, to taste
  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) cornstarch
  • 1 tablespoon (15ml) vegetable oil
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 cup (150g) snow peas, trimmed
  • 1/2 cup (75g) red onion, thinly sliced
  • 1 cup (120g) roasted cashews, coarsely chopped
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons (30ml) rice vinegar
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) garlic powder
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside to cool.
  2. In a bowl, toss chicken with soy sauce and cornstarch.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until cooked through and lightly browned, about 5-7 minutes. Remove from skillet and set aside to cool slightly.
  4. In a small bowl, whisk together mayonnaise, rice vinegar, honey, soy sauce, sesame oil, ground ginger, garlic powder, and red pepper flakes (if using).
  5. In a large mixing bowl, combine the cooled pasta, cooked chicken, red bell pepper, green bell pepper, snow peas, red onion, and cashews.
  6. Pour the dressing over the salad and toss gently to coat.
  7. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Serve chilled and enjoy!