To make the dressing whisk together the ginger, rice vinegar, orange juice, vegetable oil, sesame oil, sugar and garlic until well blended. Cover and refrigerate until needed.
Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water. Place pasta in a large bowl.
To make the salad toss the cucumber, capsicum, onion, tomatoes, carrot, spinach, mandarin oranges, chicken and almonds with the pasta. Pour the dressing over the salad mixture and toss again to coat evenly. Serve immediately.