In a large pot, cook the pasta according to package directions. Drain and set aside to cool.
In a large mixing bowl add the spinach, cherry tomatoes, kalamata olives, artichoke hearts, roasted red pepper, and parsley. Add the drained and cooled pasta to the vegetables in the mixing bowl. Add the crumbled plant-based feta cheese to the bowl.
In a pint sized mason jar, add all the dressing ingredients and shake for 30 seconds to mix.
Toss dressing in with pasta and vegetables, and stir to coat.
Chill pasta salad in refrigerator (overnight if possible to let the flavors set) and serve!
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