Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and rinse immediately under cool water to stop cooking. Transfer to a large mixing bowl to cool further.

In a blender or food processor, combine the basil, spinach, garlic, pine nuts, grated parmesan, lemon juice, and salt. Blend until well-combined. Slowly drizzle in the olive oil while processing until it reaches a smooth consistency.

Once the pasta is cooled, add in the grape tomatoes, red onion, kalamata olives, and white kidney beans. Pour the pesto over the pasta and veggies, tossing gently to coat all ingredients thoroughly.

Season with additional salt and pepper if needed. Optionally, top with cheese before serving. This salad can be enjoyed immediately or stored in the refrigerator for later.