Asian-Style Pasta Salad

This has been a party favorite for a long time now. Quick and easy to make, you can either scale this down to make just a little, or make a huge bowl for a big gathering. It is great to prepare most of this a day ahead and then toss it together once everyone arrives. A sure party pleasing recipe!

A few notes:
Really, you can add what ever you would like to this salad.
I make the dressing separate, and then toss it all together just before serving. It helps keep everything crisp.
FYI this makes a TON of pasta salad.
I would say add a little less veggies in favor of adding chicken, if you would like.
The honey roasted peanuts do make a difference, so try and pick those up if you can.
The dressing might make a good marinade for chicken on its own too.

SPICY ASIAN-STYLE PASTA SALAD
1 pound linguine, broken in half

4 tablespoons oriental sesame oil
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1/4 teaspoon cayenne pepper

3 red bell peppers, seeded, thinly sliced
3 cups snow peas
1 large red onion, thinly sliced
3/4 cup honey-roasted peanuts, coarsely chopped
1/2 cup chopped fresh basil

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.

Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Season with salt. Mix half of dressing into pasta. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add bell peppers, peas and onion and sauté until just beginning to wilt, about 2 minutes. Add vegetables to pasta.

Mix in peanuts, basil and enough dressing to coat. Serve, passing any remaining dressing separately.