Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once done, drain and rinse under cold water to stop the cooking process. This step helps to keep the pasta firm and prevents it from becoming mushy.
Prepare the Dressing:
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, black pepper, and garlic powder (if using). Taste and adjust seasoning if necessary.
Combine Ingredients:
In a large mixing bowl, combine the cooked pasta, fresh baby spinach, dried cranberries, crumbled feta cheese, chopped walnuts or pecans, and red onion.
Add the Dressing:
Pour the dressing over the pasta salad mixture. Toss gently to combine, ensuring that all ingredients are evenly coated with the dressing.
Chill:
For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Serve:
