Start by bringing a large pot of salted water to a rolling boil. Add the organic rigatoni pasta and cook according to the package instructions, typically 9-11 minutes, until al dente. Drain the pasta in a colander, reserving about a cup of the pasta water for later use.

While your pasta is cooking, prepare the fresh baby spinach. Place the spinach in a colander and once the pasta is done, pour the hot pasta water over it to blanch the leaves for about 1-2 minutes.

Return to the colander with the rigatoni. Rinse the pasta under cold water for about a minute, helping to stop the cooking process.

In a large mixing bowl, whisk together the organic white wine vinegar, minced garlic, dried parsley, cayenne pepper, and organic light mayo until smooth. Adjust with salt and pepper to taste.

Add the rigatoni, blanched spinach, roasted bell pepper strips, smoked mozzarella, and shredded parmesan cheese to the dressing. Toss gently with a wooden spoon.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.