Spinach, Chicken and Pasta Salad
16 ounces bowtie pasta, cooked al dente
1 cup vegetable oil
2/3 cup bottled Teriyaki sauce
2/3 cup white wine vinegar
6 tablespoons sugar
½ teaspoon salt
½ teaspoon pepper
1 (10-ounce) bag fresh spinach
1 (6-ounce) bag craisins
3 (11-ounce) cans mandarin oranges, drained
2 (8-ounce) cans sliced water chestnuts, drained
½ cup parsley, chopped
1 bunch green onions, chopped
¼ cup sesame seeds, toasted
6 ounces honey roasted peanuts
2 cups cooked chicken, cut into small pieces
1. Blend dressing ingredients together in a blender or food processor.
2. Mix dressing and cooked pasta in a medium bowl and marinate for two hours.
3. Combine remaining ingredients in a large salad bowl, add pasta and dressing and toss.