Cook farfalle pasta in a large saucepan according to package directions, omitting salt.

Add baby spinach to the boiling water just before draining the pasta.

Rinse the pasta and spinach mixture with cold water until cooled.

Drain the pasta and spinach mixture well.

Toss the pasta and spinach mixture with minced garlic, grated Parmesan cheese, chopped basil, toasted pine nuts, and oil and vinegar dressing.

Mix lightly to combine all ingredients.