Creating Peanut Chicken Pasta Salad is easy when you follow these simple steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.

2. Prepare the Vegetables: While the pasta is cooking, chop the bell peppers, shred the carrots, and trim the snap peas. Set these aside in a large mixing bowl.

3. Make the Dressing: In a separate bowl, combine the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Whisk until smooth. If the dressing is too thick, add water a tablespoon at a time until you reach your desired consistency.

4. Combine Ingredients: In the bowl with the prepared vegetables, add the cooked pasta and shredded chicken. Pour the peanut dressing over the top.

5. Toss to Combine: Gently toss everything together until the pasta and veggies are well coated with the dressing.

6. Add Peanuts and Cilantro: Just before serving, fold in the chopped peanuts and cilantro for added texture and flavor.

7. Chill (Optional): If you have time, let the salad chill in the refrigerator for about 15-30 minutes. This allows the flavors to meld together beautifully.

8. Serve: Transfer the salad to a large serving bowl or individual plates.