Asian Chicken Pasta Salad

Best. Pasta. Salad. Ever.
I am not exaggerating.
Go make it. Make a double batch.
It gets better every day it sits in the fridge.
I try not to make it because I want to eat the entire bowl myself. I've been known to hide it from people when I do make it and take it to potlucks.
If people don't find it at potlucks, I take the leftovers home and eat this salad for lunch and dinner until it is gone.
It's really that good.
You've been warned.

Asian Chicken Pasta Salad

12 ounces curly pasta (I typically use tri-color rotini. It's pretty.)
1/4 cup sunflower seeds
1/2 cup oil, divided
1/3 cup soy sauce
1/3 cup white vinegar
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cooked shredded chicken
1/2 cup green onion (Can omit if you want. I usually do.)
2 cups torn spinach

Cook pasta and rinse in cold water. Set aside. In small frying pan, cook 1/4 cup oil and sunflower seeds over medium low heat until slightly browned. Remove from heat so the seeds don't burn. In another container, stir together remaining oil, soy sauce, vinegar, sugar, salt and pepper to create a marinade. In a salad bowl, pour marinade, browned sunflower seeds and oil over the cooked pasta. Toss in chicken, cover and refrigerate. Toss in spinach and onions an hour before serving.