Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente according to package directions. Drain the pasta in a colander and rinse briefly under cool water to stop the cooking.

In a large mixing bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, red pepper flakes, salt, and black pepper.

Add the drained pasta to the bowl with the dressing. Toss to coat evenly.

Stir in the chopped sun-dried tomatoes and the drained cannellini beans. Mix until everything is combined.

Add the baby spinach and toss gently so the leaves are distributed throughout the salad without bruising.

Sprinkle the grated Parmesan cheese over the top and give the salad one final light toss. Cover and chill until ready to serve.