16 onces bowtie pasta, cooked al dente

Dressing:

1 cup vegetable oil

2/3 cup bottled teriyaki sauce

2/3 cup white wine vinegar

6 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon pepper

1 (10-ounce) bag fresh spinach

1 (6-ounce) bag raisins

3 (11-ounce) cans mandarin oranges, drained

2 (8-ounce) can sliced water chestnuts, drained

1/2 cup parsley, chopped

1 bunch green onions, chopped

1/4 cup sesame seeds, toasted

6 ounces honey roasted peanuts

2 cups cooked chicken, cut into small pieces

Blend dressing ingredients together in blender or food processor. Mix dressing and cooked pasta in medium bowl and marinate for two hours. Combine rest of salad ingredients in large salad bowl, add pasta and dressing and toss.