Asian Pasta Salad - Gluten Free

This is my new favorite pasta salad.  It's packed with flavor without the heaviness often accompanied by pasta salad and since it doesn't contain mayo or meat, it makes a great side for an outdoor dinner.  I shared this at a potluck dinner recently and was disappointed that I didn't have any leftover!

Gluten Free Asian Pasta Salad

Dressing:
1/4 cup rice vinegar
1/4 cup gluten free sweet and tangy or teriyaki sauce (San-J)
1/8 cup olive oil
1/8 cup sesame oil
1 Tablespoon grated ginger
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Salad:
16 oz gluten free pasta fusilli or other bite size pasta
          (I used Trader Joe's organic brown rice pasta fusilli
           always check package ingredients as they often change!)
2 cups fresh baby spinach
1 cup dried cranberries
1 small can mandarin oranges, drained
1/2 bunch (3-4) green onions, chopped
1/2 cucumber, cut in bite size pieces
salt and pepper to taste

Whisk together dressing ingredients and set aside.  Cook gluten free pasta as directed on package until al dente.  Drain pasta and rinse with cold water.  Immediately mix cooked pasta with salad dressing so that the pasta doesn't stick together.  Mix in the rest of the salad ingredients and toss gently until evenly combined.  Taste and add salt and pepper if needed.  Serve immediately or refrigerate until ready to serve.