In a mason jar, combine teriyaki sauce, rice wine vinegar, soy sauce, sesame oil, garlic powder, ground ginger, onion powder, and a pinch of salt and black pepper. Add brown sugar and shake vigorously to blend. Refrigerate dressing while preparing salad.

Fill a large pot with water and bring to a boil. Add the bowtie pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain, rinse with cold water, and set aside to cool.

Meanwhile, dice the teriyaki chicken, chop spinach leaves, red and yellow bell peppers, snow peas, and broccoli into small pieces.

In a large mixing bowl, combine the cooled pasta, diced chicken, and all chopped vegetables. Add craisins and pine nuts, and toss gently until well mixed.

Drizzle dressing over the salad and toss for at least 1 minute until all ingredients are coated. Serve immediately or refrigerate for 30 minutes to meld flavors.