Cook the spaghetti in salted water per the package instructions until al dente. Drain well then let cool slightly in colander until steam has dissipated.
In a large mixing bowl toss together the warm pasta with the salad dressing. Mix until fully coated.
Add the baby spinach, cherry tomatoes, green onions, green bell pepper, red bell pepper, hard salami, sliced ripe olives, grated Parmesan cheese, dry Italian seasoning, garlic salt and crushed red pepper flakes reserving the cubed cheese.
Set into the fridge to cool for 30-60 minutes. Mix in the cheese.
Cover and chill thoroughly for several hours or overnight. Stir before serving.