Olivia's Penne Pasta with Spinach and Sun-dried Tomatoes

1 14.5 oz. box of Penne Rigate pasta (I use Ronzoni Smart Taste)
2 tbs. salt

1 tbs. olive oil
1/3 c. red wine vinegar
4-5 garlic cloves, minced
1 tsp. black pepper
1 tsp. red pepper flakes
1/4 c. black olive juice (from can), reserving the black olives

1 can of black olives, minced
1/2 c. sun-dried tomatoes in oil (lightly rinsed), chopped
5 c. fresh spinach, roughly chopped

Prepare the pasta as directed, adding the 2 tbs. of salt to the boiling water. Drain the pasta when it's "al dente", meaning when it's cooked so that it's not too hard or soft, but retains a nice bite. Place in a large bowl.

For the dressing, combine the next six ingredients and whisk well.

Pour over the warm pasta and toss with the olives, tomatoes, and spinach.

Serve warm or cold.

Note:
Please season to taste.

I don't add salt to the dressing because of the salted pasta. You may want to add more.