Ingredients
1 package (16 ounces) bow tie pasta1 cup canola oil2/3 cup white wine vinegar2/3 cup teriyaki sauce1/3 cup sugar1/2 teaspoon pepper3 cans (11 ounces each) mandarin oranges, drained2 cans (8 ounces each) sliced water chestnuts, drained2 cups cubed cooked chicken1-1/3 cups honey-roasted peanuts1 package (9 ounces) fresh spinach, torn1 package (5 ounces) dried cranberries6 green onions, chopped1/2 cup minced fresh parsley1/4 cup sesame seeds, toasted
Preparation
Cook pasta according to package directions; drain and place in a very large bowl.
In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours.
Just before serving, add the remaining ingredients; gently toss to coat.
