Shrimp, lemon, and spinach pasta salad

If you like shrimp and you like pasta salad, this is the one for you. It looks like a lot of ingredients, but it's fairly easy. And you can always leave things out, make substitutions.

12 oz. whole grain rotini, rotelle or fusilli pasta.
3 lb. peeled deveined shrimp, tails removed
1/4 cup olive oil
1 medium red onion, chopped
2 large garlic cloves, minced
About 3/4 tsp salt
1/2 tsp red chile flakes ( I think you could use any spicy spice here, i don't know if i use these)
1/4 tsp ground cumin
2 cups loosely packed baby spinach leaves
1 can chickpeas/garbanzos (15 oz) drained and rinsed
1 1/4 cups plain Greek-style yogurt (or whole-milk plain yogurt)
1/3 cup chopped fresh mint leaves
2 1/2 tbsp. fresh lemon juice
2 tsp. finely grated lemon zest

1. cook pasta in large pot of boiling salted water, unti tender to the bite, 9-12 min or according to package instructions. drain and set aside.

2. meanwhile, toss shrimp with 2 tbsp. olive oil, onion, garlic, salt, chile flakes, cumin. Marinate at room temp for 10 min. Preheat a med frying pan over med heat, then add shrimp and marinade. cook, stirring often, until shrimp are pink and firm, 3-4 min

3. In a large bowl, toss together pasta, shrimp, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest. Season to taste with salt. Serve warm or at room temp.