In a clean jar, combine teriyaki sauce, rice wine vinegar, soy sauce, and sesame oil. Add garlic powder, ground ginger, onion powder, and brown sugar. Shake vigorously and refrigerate.

Boil salted water in a large pot, add bowtie pasta and cook according to package instructions until al dente. Drain and rinse with cold water, then set aside.

Dice cooked teriyaki chicken, chop spinach, slice red and yellow bell peppers, trim snow peas, and chop broccoli. Drain mandarin oranges.

In a mixing bowl, combine cooked pasta, spinach, diced chicken, and sliced vegetables. Add craisins and pine nuts. Mix gently to combine.

Retrieve the dressing from the refrigerator, shake it again, and pour generously over the pasta salad. Toss everything to coat.

Serve immediately or refrigerate for up to 2 hours to let flavors meld. Store in an airtight container if needed.