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. Secure the lid tightly and shake vigorously for about 30 seconds until well mixed. Refrigerate for at least 10 minutes.

Bring a large pot of salted water to a rolling boil over high heat. Add bowtie pasta and cook according to package instructions, usually 10-12 minutes, until al dente. Drain and rinse with cold water.

Chop teriyaki chicken, slice bell peppers, and chop spinach. Trim and slice snow peas. Keep all ingredients fresh and vibrant.

In a mixing bowl, combine chopped vegetables and diced chicken with cooled pasta. Pour in the dressing and toss everything thoroughly. Adjust seasoning if needed.

Serve fresh or store in an airtight container in the fridge for up to 5 days. Keep dressing separate until serving.