Cook the pasta according to the package instructions until al dente. Once cooked, drain and set aside to cool.

Combine in a large bowl the cooled pasta, baby spinach, halved cherry tomatoes, sun-dried tomatoes, diced red onion, shredded parmesan, mozzarella pearls, and chopped basil.

Whisk together the olive oil, oil from the sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, pepper, and salt in a separate bowl.

Pour the dressing over the salad mixture and toss gently to combine.

Adjust the seasoning, tasting for a perfect balance of flavors.