Cook pasta according to package instructions. Drain and rinse with cold water until no longer hot.
In a large bowl, pour the complete contents of the sundried tomatoes jar with the oil from the jar included. Mix in the crushed garlic and the red wine vinegar and slightly whisk the ingredients until well incorporated to create the dressing for the pasta salad.
Add the pasta to the bowl that contains the dressing and toss together.
Add the chickpeas and the fresh baby spinach and toss again to combine. Carefully add more olive oil if needed until the pasta salad is coated to your liking.
Sprinkle with grated Parmesan cheese and salt and pepper to taste, if you desire. You can keep out the Parmesan cheese to make this a vegan option.
Enjoy this hot or cold, and store in the fridge in an airtight container for up to 5-6 days.