In a large pot, bring salted water to a boil. Add bowtie pasta and cook according to package instructions for 8-10 minutes until al dente. Drain and rinse under cold water.

In a mason jar, combine teriyaki sauce, apple cider vinegar, olive oil, garlic powder, onion powder, salt, and pepper. Shake vigorously until emulsified and refrigerate.

In a large mixing bowl, combine baby spring mix, shredded carrots, dried cranberries, pine nuts, and drained mandarin oranges. Toss gently.

Once the pasta has cooled, add it to the salad ingredients and toss to combine.

Sprinkle chow mein noodles on top and serve with the dressing on the side.