In a jar, combine teriyaki sauce, rice wine vinegar, soy sauce, sesame oil, garlic powder, ground ginger, onion powder, salt, black pepper, brown sugar, and canola oil. Shake vigorously until well mixed and refrigerate until ready to use.

Bring a pot of water to a boil and add the bowtie pasta, cooking it according to package instructions until it’s al dente. Drain the pasta and set aside to cool slightly.

While the pasta is cooking, chop the teriyaki chicken and your selection of veggies: spinach, bell peppers, snow peas, and broccoli.

In a large mixing bowl, add the cooked pasta, chopped chicken, and vibrant veggies. Drizzle the dressing over the top and toss gently until everything is evenly coated.

Serve immediately or store in a sealed container for later enjoyment.