Spinach, Chicken and Pasta Salad

16 ounces bowtie pasta, cooked al dente

Dressing:
1 cup veg. oil
2/3 cup bottled Teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
1 10-ounce bag fresh spinach
1 6-ounce bag Craisins
3 11-ounce cans mandarin oranges, well drained
2 8-ounce cans water chestnuts, drained and sliced
1/2 cup parsely, 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 and mix dressing and cooked pasta in a large bowl. Marinate for two hours. Combine the rest of ingredients in a large salad bowl, add pasta mixture, toss, and serve asap.