Gluten Free Caprese Pasta Salad with Balsamic Dressing

0 Bring a large pot of salted water to a boil. Cook the gluten free pasta according to package instructions. Drain and rinse under cold water to cool completely.
1 While the pasta cooks, slice your cherry tomatoes in half and chop the fresh basil and spinach. If using a block of mozzarella, cut it into bite-sized cubes.
2 In a large mixing bowl, combine the cooled pasta, tomatoes, mozzarella, spinach and basil.
3 Pour in the Brianna's Balsamic Vinaigrette and gently toss until everything is evenly coated. 
4 Season with salt and black pepper to taste. Can enjoy right away, but for best flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Add more dressing to taste before serving.