In a pot of boiling salted water, add 1 tablespoon of olive oil and cook pasta according to package directions.
FOR HOT PASTA SALAD:

While pasta cooks, in a frying pan over medium heat, add 2 tablespoons of olive oil and finely chopped fresh herbs and dried herbs (whatever you have on hand and to taste)

Add onions and veggies - but NOT the spinach - cook until just tender

Add salt and pepper

Add spinach, stir and wilt for one minute

Into a large bowl, combine cooked pasta noodles with veggies and spinach mix and toss gently

In the empty frying pan, stir together 3-4 tablespoons of olive oil, 1 tablespoon of apple cider vinegar and 2-3 dashes of wine (optional)

If desired, add 1 teaspoon of Dijon mustard and mix well

Add fresh and dried herbs, salt and pepper to taste

Pour dressing over pasta salad and sprinkle salad with grated Parmesan cheese and walnuts (optional)

Garnish with fresh basil, parsley or other herbs

Serve immediately
FOR COLD PASTA SALAD

In a small bowl, make the salad dressing

Mix together olive oil, apple cider vinegar, wine (optional)

Add Dijon (optional), herbs, and 2 tablespoons of grated cheese

Whisk until well combined

Add salt and pepper to taste

In a large mixing bowl, add chopped veggies, herbs and spinach

When pasta is cooked, run under cold water until cool

Pour pasta into the mixing bowl with veggies and toss until well combined

Sprinkle with herbs, salt, pepper, remaining grated Parmesan cheese, and walnuts (optional)

Serve immediately or refrigerate until serving