Yield: 16 servings.
2 cups Asian sesame vinaigrette, prepared
½ cup Jif® Crunchy Peanut Butter
¼ cup soy sauce
2 Tbsp. honey
1 tsp. ginger, fresh, grated
½ tsp. crushed red pepper flakes
4 lb. linguine, cooked al dente, drained
2 cups asparagus, fresh, diagonal-sliced, blanched
2 cups red and orange bell peppers, fresh, julienne
2 cups green onions, fresh, diagonal-sliced
Combine sesame vinaigrette, Jif® Crunchy Peanut Butter, soy sauce, honey, ginger and crushed red pepper in large bowl. Whisk to blend. Add linguine, asparagus, bell pepper and green onions; toss to blend. Cover and chill to hold.