Chicken & Spinach Pasta Salad

16 oz pasta cooked al dente (I like to use Gemelli pasta)

Dressing:

¼ cup olive oil
2/3 cup teriyaki sauce
2/3 cup white wine vinegar
6 tbsp sugar
½ tsp salt
½ tsp pepper

Combine all dressing ingredients in a blender and mix well. Marinate cooked pasta in the dressing for 2 hours.

Salad:

1 ½ cups fresh spinach leaves, stems removed
1 cup craisins
3 (11 oz) cans mandarin orange slices, drained
½ cup chopped fresh parsley
1 bunch green onions, chopped
¼ cup sesame seeds
1 (6 oz) package honey roasted peanuts
4 chicken breasts, cooked and diced (For a little extra flavor, marinate chicken in Italian dressing overnight before grilling)

Combine all salad ingredients in a large bowl. Add marinated pasta and toss together. (Add spinach leaves just before serving and stir them in gently because they bruise easily.)