In a large jar, combine ½ cup teriyaki sauce, 2 tablespoons rice wine vinegar, 1 tablespoon low-sodium soy sauce, 1 teaspoon sesame oil, ½ teaspoon garlic powder, ½ teaspoon ground ginger, and ½ teaspoon onion powder. Add a pinch of salt, pepper, and 2 teaspoons brown sugar. Seal the jar tightly and shake vigorously for about 30 seconds until well mixed. Refrigerate the dressing while you prepare the rest of the salad.

Bring a pot of salted water to a boil over medium-high heat. Add 8 ounces of bowtie pasta and cook for 7-10 minutes or until al dente, stirring occasionally to avoid sticking. Once cooked, drain the pasta in a colander and rinse it under cold water for a few seconds to halt cooking. Set the pasta aside to cool completely while you chop the vegetables and chicken.

While the pasta is cooling, finely dice 1 cup of cooked teriyaki chicken breast, and chop ½ cup each of red and yellow bell peppers. Prepare 1 cup of fresh spinach leaves by removing any tough stems, and slice ½ cup of snow peas diagonally. Next, set aside ½ cup of craisins, ½ cup of pine nuts, and 1 cup of mandarin oranges for added texture and sweetness.

In a large mixing bowl, combine the cooled bowtie pasta, chopped teriyaki chicken, spinach leaves, craisins, pine nuts, mandarin oranges, chopped bell peppers, and sliced snow peas. Add 1 cup of chopped broccoli florets to enhance the crunchiness. Gently toss all the ingredients together until evenly distributed.

Drizzle the prepared teriyaki dressing over the salad mixture, ensuring all components get coated evenly. Use tongs or a large spoon to gently toss everything together, allowing the sweet and savory flavors to meld.

If you have any leftovers, transfer them to an airtight container. Store the salad in the refrigerator for up to 5 days, though it's best consumed within 2 days to maintain freshness and crunch.