Teriyaki Bowtie Pasta Salad (Emily Heaps)

Ingredients:

2 C chicken, cooked and cubed
16 oz. bow tie pasta, cooked and drained
1 8 oz. can sliced water chestnuts, drained and cut in half
¼ C fresh parsley, chopped
4 green onions, chopped
1 C craisins
3 T roasted sunflower seed kernels
3 oz honey-roasted cashews
1 15 oz can mandarin oranges
1 bag baby leaf spinach

Dressing

1 C vegetable oil
2/3 C teriyaki sauce
2/3 C apple cider vinegar
6 T sugar
½ t salt
½ t pepper

Directions:

Combine ingredients for dressing. Blend well. In a large bowl combine chicken, pasta, water chestnuts, parsley, green onions. Add at least ½ the dressing and marinate pasta mixture for a few hours in the refrigerator. Just before serving add remaining ingredients and dressing.