Bring a large pot of water to a boil with a pinch of salt. Cook the pasta until al dente according to package instructions. Drain and set aside.

In a large mixing bowl, combine olive oil and red wine vinegar. Add the cooked pasta, baby spinach, and halved grape tomatoes. Toss to coat evenly.

Season with salt and freshly ground black pepper to taste. Sprinkle with grated Parmesan if desired. Serve immediately or refrigerate for later.