Spinach Teriyaki Pasta Salad

16 oz bowtie (or what you have) pasta. Cooked al dente

1 10 oz bag fresh spinach

1 6 oz bag craisins

3 11 oz cans mandarin oranges

1 8 oz can of water chestnuts (drained)

1/2 cup parsley, chopped

1 bunched green onions, chopped

1/2 cup sesame seeds, toasted

6 oz honey roasted peanuts

2 cups cooked chicken-diced or pulled into small pieces

Dressing:

1 cup vegetable oil

2/3 cup bottled Teriyaki sauce

2/3 cup white wine vinegar

6 T. sugar

1/2 t. salt

1/2 t. pepper

ò Blend dressing ingredients together in a blender. Mix 1/2 of dressing, pasta, chicken and water chestnuts overnight in refrigerator.

ò Before serving, combine spinach, craisins, oranges, parsley, onions, sesame seeds, and peanuts together. Add marinated mixture and remaining dressing and toss.