Begin by bringing a large pot of water to a rolling boil. Add salt, then toss in the rigatoni pasta. Cook according to package instructions, about 8-10 minutes until al dente. Stir occasionally before draining and blanching spinach.

Place fresh baby spinach in a colander. Once rigatoni is al dente, pour hot pasta water over the spinach for about one minute to blanch it.

Immediately run cold water over the rigatoni in the colander. Gently toss to ensure it cools quickly. Transfer to a large mixing bowl.

In a separate bowl, whisk together the white wine vinegar, minced garlic, dried parsley, cayenne pepper, and light mayo until smooth. Set aside.

In the bowl with cooled rigatoni, add the blanched spinach, roasted bell peppers, smoked mozzarella, and parmesan cheese. Drizzle with dressing and toss gently.

Cover the bowl with plastic wrap or a lid. Chill in the refrigerator for about 30 minutes to 1 hour.

Serve chilled or at room temperature, enjoying the summer flavors!