Cook the pasta:
Cook the pasta according to the package instructions. Drain and rinse with cold water to stop the cooking process. Let it cool completely.

Prepare the veggies:
While the pasta cools, prep the vegetables. Slice the red bell pepper, julienne the cucumber, shred the carrots, and thinly slice the red onion. Set the veggies aside.

Make the peanut dressing:
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, and sriracha (if using).
Slowly add warm water, one tablespoon at a time, until the dressing reaches your desired consistency (smooth and pourable).

Assemble the salad:
In a large bowl, combine the cooked and cooled pasta, red bell pepper, shredded carrots, cucumber, and red onion. Toss gently to combine.

Add the dressing:
Pour the peanut dressing over the salad and toss until everything is evenly coated.

Garnish and serve:
Garnish the salad with chopped fresh cilantro, green onions, and chopped peanuts. Serve immediately or chill in the refrigerator for 30 minutes for an even more refreshing taste.