In a medium bowl, whisk together plain Greek yogurt, extra virgin olive oil, red wine vinegar, Dijon mustard, honey, Italian seasoning, garlic powder, salt, and black pepper until smooth.

Bring a large pot of salted water to a rolling boil and add your protein pasta. Cook according to the package instructions for 7-10 minutes until al dente. Drain and set aside to cool.

In a large mixing bowl, combine the cooked protein pasta, cannellini beans, chopped deli turkey, pepperoni, fresh mozzarella, quartered cherry tomatoes, diced cucumber, red onion, and fresh spinach. Stir gently.

Pour the dressing over the pasta mixture. Toss gently until all ingredients are coated.

Cover with plastic wrap and refrigerate for at least one hour before serving.

Before serving, stir the salad. Add a splash of olive oil or yogurt if it’s dry.