1-First, boil a large pot of salted water and cook 8 oz of penne pasta according to package instructions until al dente, about 10 minutes. Drain and rinse it under cold water to stop the cooking process, then set it aside to cool.

2-Next, in a small bowl, whisk together ¼ cup fresh orange juice, 2 tablespoons olive oil, 1 tablespoon of the missing ingredient (likely vinegar or honey), 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper to create the vinaigrette.

3-Then, in a large bowl, combine the cooked penne pasta with ½ cup crumbled feta cheese, ½ cup dried cranberries, ¼ cup chopped toasted walnuts, 2 cups baby spinach, and ¼ cup thinly sliced red onion. Drizzle the vinaigrette over the mixture and toss gently to coat everything evenly.

4-Finally, serve the salad right away or refrigerate it for 15 minutes to let the flavors blend. For variations, consider adapting it for dietary needs, like using whole wheat pasta as mentioned in our tips section.