For satisfying lunch that's quick to prepare, try this salad that features all the flavors of antipasto with a base of baby spinach and pasta shells.
In a medium saucepan of boiling salted water, cook pasta until al dente. Drain, and rinse under cold water to stop the cooking; set aside.
In an airtight container, combine bocconcini, pepperoni, olives, sun-dried tomatoes, vinegar, oil, and Italian seasoning; season antipasto with salt and pepper. In a separate airtight container, combine cooled pasta and spinach. Refrigerate antipasto and pasta mixture up to overnight. To serve, toss all ingredients together.