Chicken Salad with Bow Ties & Mustard-Sesame Dressing

1 4-inch piece fresh ginger , peeled

3 tablespoons Dijon mustard

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 1/2 teaspoons sugar

1/2 teaspoon reduced-sodium soy sauce

8 ounces snow peas, stems and strings removed

1 pound whole-wheat bow-tie (farfalle) pasta

2 stalks celery, sliced on the bias

1 red bell pepper, seeded and cut into 1/4-inch-by-3-inch strips

2 scallions, green part only, thinly sliced on the diagonal salt & freshly ground pepper to taste

1 tablespoon sesame seeds, toasted (see Tip) Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle,

10 to 12 minutes. To toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned,

2 to 4 minutes.