2 cups gemelli (or other short pasta), preferably organic 100% semolina or whole grain
2 cups chopped organic spinach
1 cup organic grape tomatoes (halved)
4 ounces fresh mozzarella, cut into pieces
2 ounces uncured pepperoni, cut into pieces
3 tablespoons pure olive oil
1 tablespoon white wine vinegar
sea salt and cracked black pepper
Cook pasta according to the package directions; drain and rinse under cold water. Toss in a large bowl with the spinach, grape tomatoes, mozzarella, and pepperoni.
Whisk together the olive oil, white wine vinegar, sea salt and pepper. Transport the pasta mixture and vinaigrette separately; drizzle the salad with the vinaigrette before serving.