Spinach, Chicken and Pasta Salad

16 oz. bow tie pasta, cooked al dente DRESSING: 1 cup vegetable oil 2/3 cup Teriyaki sauce 2/3 cup white wine vinegar 6 T. sugar 1/2 tsp. salt 1/2 tsp. pepper 1 1/2 (10 oz.) bags spinach 1 (6 oz.) Craisins 3 (11 oz) cans mandarin oranges, drained 1/2 cup parsley, chopped 1/2 cup sesame seeds, toasted 6 oz. honey roasted peanuts 2 to 3 cups cooked chicken, cut into small pieces Blend dressing ingredients together in blender or food processor. Mix dressing and cooked pasta in medium bowl and marinate for two hours. Combine rest of salad ingredients in large salad bowl, add pasta with dressing and toss together. (Hint--When I add the pasta with the dressing to the rest of the ingredients, I usually don't add all the dressing--it makes for a rather soggy salad otherwise.)