• 6 oz. Bowtie pasta, cooked and cooled
• 1 – 2 bags of fresh baby Spinach
• 2 small cans Mandarin Oranges
• 1 cup Craisins (I left this out)
• 1 Red Pepper, chopped (I used yellow)
• 1 can Water Chestnuts
• 1 bunch Green Onions, chopped
• 1 cup Honey Roasted Peanuts or Cashews
• 1/2 cup fresh Parsley (optional)
• 1/4 cup Sesame Seeds, toasted (optional)
• 2 cups torn cooked Chicken (optional)

Dressing:

• 1 cup Vegetable Oil
• 2/3 cup White Wine Vinegar
• 1/2 tsp. Salt
• 1/2 tsp. Black Pepper
• 2/3 C. Teriyaki Sauce
• 5 Tbs. Sugar
• Cook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl.
• Marinate cooked bowtie pasta in the dressing for 1 hour or longer in the fridge.
• Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together and serve.
• If it’s just a few of you, make individual salad servings; keeping the salad and bowtie sauce separate for the rest of the week (no one likes a soggy salad).