Bring a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to package instructions, typically 8-10 minutes or until al dente. Drain and rinse under cold water.

In a small bowl, combine olive oil, lemon juice, honey, and Dijon mustard. Add salt and pepper to taste. Whisk until well combined.

In a large mixing bowl, combine cooled pasta, spinach, feta, cranberries, almonds, and red onion. Gently toss to mix.

Drizzle the dressing over the salad and gently toss to coat.

Cover and refrigerate for at least 30 minutes before serving.

Before serving, give the salad a gentle toss and adjust seasoning if necessary. Garnish with additional feta and almonds.