Special Sesame Chicken Salad

We got this from the Taste of Home (August/September 2007) Magazine.

1 Package (16 ounces) bow tie pasta
1 cup vegetable oil
2/3 cup white wine vinegar
2/3 cup teriyaki sauce
1/3 cup sugar
1/2 teaspoon pepper
3 cans (11 ounces each) mandarine oranges, drained
2 cans (8 ounces each) sliced water chestnuts, drained
2 cups bite sized grilled chicken
1 1/3 cups honey roasted peanuts
1 package (9 ounces) fresh spinach, torn
1 package (6 ounces) dried cranberries
6 green onions, chopped
1/2 cup minced fresh parsley
1/4 cup sesame seeds, toasted

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. (Makes a lot!)

((We only put some of the "sauce" on the pasta...saving some to put on the salad at the very final step before serving. We also didn't completely follow the exact amounts that the recipe calls for...but kept pretty close.))