Cook the pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.

In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper for the dressing.

In a large mixing bowl, combine the cooled pasta, baby spinach, feta, cranberries, almonds, and red onion. Toss gently.

Drizzle the dressing over the mixture and toss again to coat evenly.

Cover and chill in the refrigerator for at least 30 minutes.

Serve cold or at room temperature, garnished with extra feta and almonds.