Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt, then stir in the whole wheat pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water.

In a small bowl, combine olive oil, lemon juice, honey, Dijon mustard, and a pinch of salt and pepper. Whisk until smooth and set aside.

In a large mixing bowl, add the cooled pasta, fresh baby spinach, crumbled feta, dried cranberries, sliced almonds, and red onion. Toss gently to distribute the ingredients.

Pour the dressing over the salad and toss carefully until well coated. Avoid bruising the spinach and feta.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, toss again and adjust seasoning as needed.