Our favorite pasta salad

I made this dish for my Relief Society's luncheon today, and it's our favorite pasta salad recipe that I found once in the Provo Daily Herald. Just thought I would share the goodness.

Sesame Chicken Salad

This recipe can be easily halved and I usually make just half of it because it still makes a lot.

Ingredients:

16 oz package bowtie pasta

1 cup veg oil

2/3 cup white wine vinegar

2/3 cup teriyaki sauce

1/3 cup sugar

½ tsp pepper

3 cans (11 oz each) mandarin oranges

2 cups cubed cooked chicken

1 1/3 cups honey roasted peanuts

9 oz package spinach leaves

6 oz package craisins

6 green onions, chopped

½ cup minced parsley

¼ cup sesame seeds

Directions:

Cook pasta according to package directions; drain and place in very large bowl. In small bowl, combine oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours. (I usually cook the chicken ahead of time too and throw it in with the pasta to soak up the sauce).

Just before serving, add the remaining ingredients. Gently toss to coat.