In a medium bowl, whisk together the red wine vinegar, Dijon mustard, honey, minced garlic, oregano, and red pepper flakes. Let this mixture sit for 1-2 minutes to allow the garlic and spices to bloom and release their flavors. Slowly drizzle in the olive oil while whisking constantly to create an emulsified, cohesive vinaigrette. Season with salt and pepper to taste. I prefer to make the dressing first so the flavors have time to meld while I'm cooking the pasta.

Bring a large pot of generously salted water to a rolling boil. Add the bowtie pasta and cook according to package directions until al dente (usually 9-11 minutes)—the pasta should have a slight firmness when bitten, not soft. Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process and remove excess starch, which helps prevent clumping.

In a large mixing bowl, combine the cooled cooked pasta, fresh spinach, crumbled gorgonzola cheese, and chopped fresh parsley. Pour about half of the vinaigrette from Step 1 over the mixture and toss gently but thoroughly, ensuring every element is coated evenly with the dressing. The warm pasta will slightly wilt the spinach just enough to soften it without making it mushy—I like this balance of tender greens with a subtle bite. Taste and add more dressing from Step 1 as desired, keeping in mind the salad will continue absorbing flavors as it chills.

Cover the bowl and refrigerate the pasta salad for at least 1 hour before serving. This chilling time allows the flavors to meld together and gives the spinach a chance to fully soften while the cheese flavors deepen. Toss gently once more before serving, and add a splash more vinaigrette if the salad has absorbed too much liquid.