Chicken-Mushroom Pasta Salad

Make the salad dressing: In a small mixing bowl, combine mustard, vinegar, pepper, and soy sauce. Mix in yogurt and mayonnaise. Add oil gradually and according to taste. For a more tart dressing, add less oil. Season with salt and pepper to taste; refrigerate.

Prepare the chicken: In a medium bowl, mix ginger juice, soy sauce, garlic, and yogurt. Add chicken and marinate for 30 minutes.

In a heavy-bottom pan, heat oil and add onion; sauté for 1 to 2 minutes. Add chicken and sauté for about 5 minutes or until chicken is golden; season with salt and pepper and a pinch of chili flakes, if desired. Remove from heat; set aside.

Prepare the mushrooms: In the same pan, heat oil and add garlic; sauté until golden. Add mushrooms and sauté until browned; season with salt and pepper, and chili flakes, if desired. Add mushrooms to cooked chicken.

Assemble the salad: In a salad bowl, combine cooked pasta, chicken-mushroom mixture, and peas. Toss with as much salad dressing as needed. Refrigerate for at least 2 hours or overnight before serving. Sprinkle with bell pepper, black olives, spring onion, parsley, and toasted peanuts before serving.