Teriyaki Pasta Spinach Salad

This salad is one of my top two favorite salads of all time. To be in my top two I have to be able to want to eat them every single week. (Not that I do...just that I WANT to.) My favorite is still the Fiesta Pasta Salad but this one is so close it's practically a tie. They served this at our church Super Saturday Craft Day a few weeks ago and I really think I might have died if they didn't share the recipe. Thank goodness they did! You have to try this one. I love the dressing, the honey roasted peanuts, the mandarin oranges, and the craisins. Mmmm...so tasty. When I went to buy my ingredients to make this my grocery store only had the mini-size bow tie pasta. I also didn't put any fresh parsley in. Oh...and I just used one big can of chicken breast instead of cooking up my own. Oh...and it's originally called "Spinach Pasta Salad" but I thought it needed to include the word "Teriyaki" because that's what makes it soooo yummy! So I think those are all of the changes I made. This makes a ton! Easily enough to feed 6-8 people. When I was putting it together I made as directed but saved back about 1/3 of the dressing, 1/3 of the spinach and toppings, and 1/3 of the pasta. That way I could mix up a "fresh" batch the next day for lunch since I knew we probably wouldn't eat it all at once. The original recipe was double the amounts below. Since I doubt I'll ever need to make THAT much I'm just going to post the 1/2 size that I made (before I divided it into thirds) and if I ever need to make a HUGE batch then I'll just double it. OK. Enough chattering. Here's the recipe!

Teriyaki Pasta Spinach Salad

1 bag (10 oz.) spinach
2-3 green onions, sliced
1/4 c. fresh parsley
1/3 c. craisins (I put in a few more!)
1/3 c. honey roasted peanuts (I put in a few more!)
1 can mandarin oranges, drained (I cut each segment in half just to make more pieces in my salad.)
1-2 c. cooked, cut-up chicken (or 1 large can chicken breast)
1 box (12-16 oz.) bow tie pasta (You're actually supposed to use 1/2 this amount but I don't know if it was because I used the mini-size pasta or what but the whole box seemed just right...especially after I took 1/3 out to save for the next day.)

Dressing:
1/2 c. vegetable oil
1/3 c. Teriyaki sauce
1/3 c. rice vinegar
1/4 tsp. salt
1/4 tsp. pepper

Prepare the dressing ahead of time and refrigerate overnight. (Mine got about two hours of refrigeration and it was just as good as the 1/3 I reserved for the next day.) Mix all salad ingredients together and add dressing just before serving.