1-First Step: Cook the pasta according to package instructions, using about 8 ounces of bowtie noodles, then drain and rinse with cold water to cool it down quickly and prevent sticking.

2-Second Step: Prepare the dressing by combining ⅓ cup teriyaki sauce, ⅓ cup rice wine vinegar, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon sugar, and ½ cup oil in a jar or bowl; shake or whisk well and chill it in the fridge for a few minutes to let the flavors meld.

3-Third Step: In a large bowl, toss together the cooked pasta, 4 cups spinach leaves, ½ cup craisins, ⅓ cup pine nuts or cashews, 1 4-ounce can of drained mandarin oranges, and ¼ cup roughly chopped cilantro leaves for a colorful mix.

4-Fourth Step: Just before serving, pour the chilled dressing over the salad and toss everything well to ensure even coating, which takes about a minute and keeps the spinach from wilting too soon.

5-Final Step: Serve immediately for the freshest taste, perhaps as a side to grilled proteins, and enjoy the vibrant flavors that make this Teriyaki Spinach Pasta Salad a crowd-pleaser.