Chicken Bow Tie Salad

Deb's Recipes's Note:

A very attractive and colorful salad, originally presented on the local television news by Marge Tuckett, but changed up just a bit by me. This tasty salad requires two hours marinating time.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 16

Salad

• 12 ounces bow tie pasta (farfelle)
• 2 cups cubed cooked chicken
• 1 bunch baby spinach
• 6 ounces honey roasted peanuts
• 1 bunch scallion , thinly sliced
• 3 (11 ounce) cans mandarin oranges , drained
• 6 ounces craisins
• ¼ cup sesame seed , lightly toasted
• 1 cup grated parmesan cheese
• 1 cup green grape , cut in half

Dressing

• 2⁄3; cup rice vinegar
• ¼ cup sugar
• 2⁄3; cup teriyaki sauce
• 1 cup canola oil

Directions:

1. Cook pasta according to package directions; drain.
2. Combine dressing ingredients; blend or shake well to emulsify, then stir half of the prepared dressing into the cooked bow tie pasta; marinate in the refrigerator for at least two hours.
3. When ready to serve, add remaining ingredients and as much of the second half of the salad dressing (we used 2/3s of the remaining dressing) as you like; salt and pepper to taste. Toss and enjoy!