In a jar, combine the teriyaki sauce, rice wine vinegar, soy sauce, and sesame oil. Add garlic powder, ground ginger, onion powder, salt, black pepper, brown sugar, and canola oil. Seal the jar tightly and shake vigorously for about 30 seconds until all ingredients are well mixed. Refrigerate the dressing while you prepare the salad.

Bring a large pot of salted water to a boil over medium-high heat. Once boiling, add the bowtie pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain the pasta in a colander and rinse it briefly under cold water to stop the cooking process.

While the pasta cooks, chop the teriyaki chicken into bite-sized pieces. Wash the spinach leaves and dice the red and yellow bell peppers. Trim the snow peas and cut the broccoli into small florets.

In a large mixing bowl, combine the cooked bowtie pasta, chopped teriyaki chicken, spinach leaves, and all the diced vegetables. Toss in the craisins, pine nuts, and mandarin oranges.

Drizzle the refrigerated dressing over the salad mixture and gently toss again, ensuring every piece is beautifully coated.

Serve immediately for the best flavor, or store the salad components separately in the refrigerator until ready to assemble.