Bring a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water.

In a small bowl, whisk together olive oil, lemon juice, honey, and Dijon mustard. Season with salt and pepper to taste.

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

Drizzle dressing over the salad and toss gently to coat all ingredients. Avoid overdressing.

Cover and refrigerate for at least 30 minutes before serving. Toss again before serving and garnish with extra feta and almonds if desired.