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Ingredients

1 1/4 lb. Corksscrew pasta, cooked "al dente"
1/2 cup Cucumber, peeled, seeded, thinly sliced
1/4 cup Red bell peppers, seeded, thinly sliced
1/4 cup Green bell peppers, seeded, thinly sliced
1/4 cup Red onion, thinly sliced
1/3 cup Tomato, thinly sliced
1/4 cup Scallions, minced
1 tsp. Parsley, chopped
1 T. Cashews, chopped, chopped
Pinch of Red chili flakes (optional)
Salt to season
Fresh ground black pepper to season
Fresh cilantro sprigs to garnish

Peanut Dressing

2 tsp. Creamy peanut butter
1/2 tsp. Whole grain mustard
2 tsp. Soy sauce
1 T. Sugar
2 tsp. Rice wine vinegar
1 tsp. Red wine vinegar
2 tsp. Fresh cilantro, minced
1/4 tsp. Fresh ginger, minced
1/3 cup Salad oil
Salt to season
Fresh ground black pepper to season

Method
Prepare Peanut Dressing by combining ingredients and mixing well. Adjust seasoning and reserve. Prepare pasta and salad ingredients, combine in a large bowl. Add enough Peanut Dressing to lightly coat pasta and vegetables. Season with salt and pepper, toss. Incorporate more dressing if needed. For service, place on chilled plates or transfer to a well-chilled platter and garnish with fresh cilantro sprigs. Serve immediately.

Makes 4 - 6 Servings