Everybody Loves a Pasta Salad

Quite to the contrary, I had a disdain for all things pasta salad. Everywhere I would go, every relief society function, every open house, I had to eat a pasta salad that was less than desirable. Then my taste buds were enlivened by this very Spinach Spectacular of the mouth. So here it is, one of the now two pasta salads that I like.

16 oz bow tie pasta (cooked al dente, set aside)
2 cups chicken (cook, cube, set aside)

Dressing:

1 cup vegetable oil

2/3 cup teriyaki

2/3 cup white wine vinegar

6 tbsp sugar

1/2 tsp salt

1/2 tsp pepper

Salad:

1, 10 oz bag fresh spinach

6 oz bag craisins

3, 11 oz cans manderin oranges, drained

1/2 cup parsley, chopped

1 bunch green onions, chopped

1/4 cup toasted sesame seeds

6 oz honey roasted peanuts (which I omit because nuts should never be in a salad)

2, 8 oz cans sliced water chestnut (which I also omit because water chestnuts are gross and useless)

To make the dressing combine all ingredients except the oil in a blender. Then slowly drizzle in the oil while the blender is running. You must make it this way or the dressing will separate. Then marinade the cooked pasta and chicken in the dressing for at least 2 hours. I simply do this the night before along with portioning all the salad components. The chicken and pasta have much better flavor and assembly is much quicker the next day! Right before serving toss everything together an eat up! Pasta salad, yummy yummy...and no I don't watch the wiggles.