Cook pasta according to package directions, approximately 10 minutes until al dente. Drain and rinse under cold water until pasta is cool. Set aside.
In a small skillet over medium high heat saute pancetta until rendered and crispy 5-7 minutes. Drain on paper towel and set aside.
Whisk together olive oil, vinegar, red pepper flakes, garlic, and mustard until smooth. Set aside.
Combine pasta, spinach, tomatoes, olives, red onion, parmesan cheese, sundried tomatoes, herbs and pancetta. Drizzle with dressing and toss to combine. Add cracked pepper and salt to taste. Makes about 5 cups and is best the day it is made.