Begin by bringing a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to the package instructions until al dente, about 8-10 minutes. Once done, drain the pasta in a colander and gently toss it in a mixing bowl to prevent clumping while it cools.

In a medium saucepan, heat vegetable oil and sesame oil over medium heat until shimmering, about 1-2 minutes. Sprinkle in the crushed red pepper flakes, stirring continuously for about 2 minutes until fragrant.

Remove the saucepan from heat and add honey, soy sauce, and salt to the infused oils. Stir well to combine the ingredients, ensuring the honey has melted.

Pour the warm dressing over the cooked bowtie pasta in the mixing bowl, making sure all pieces are evenly coated. Toss gently using a spatula.

Cover the mixing bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or ideally overnight.

Just before serving, uncover the salad and fold in the freshly chopped cilantro, honey roasted peanuts, and sliced green onion. Toss gently to combine.