In a jar, combine teriyaki sauce, rice wine vinegar, low sodium soy sauce, sesame oil, garlic powder, ground ginger, onion powder, salt, black pepper, brown sugar, and canola oil. Secure the lid tightly and shake vigorously for about 30 seconds until well mixed. Refrigerate the dressing while you prepare the rest of the ingredients.

Bring a large pot of salted water to a rolling boil and add the bowtie pasta. Cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain the pasta in a colander and rinse under cold water to stop the cooking process.

Dice the cooked teriyaki chicken into bite-sized pieces and chop the red and yellow bell peppers, snow peas, and broccoli into small, manageable pieces.

In a large mixing bowl, add the cooled pasta, fresh spinach leaves, chopped teriyaki chicken, diced vegetables, Craisins, and pine nuts. Toss gently to combine.

Pour the prepared dressing over the salad mixture and toss again until everything is thoroughly coated.

Serve immediately for a fresh crunch or refrigerate in an airtight container. Best enjoyed within 2 days.