Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, usually about 9-11 minutes. Meanwhile, prepare an ice bath in a large bowl.

Drain the pasta thoroughly, then immediately transfer it to the ice bath. Let it cool for 3-4 minutes, then drain again completely.

While the pasta cools, toast your pecans in a dry skillet over medium heat for 3-4 minutes. Remove from heat once fragrant and lightly browned.

In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Adjust seasonings as needed.

In a large mixing bowl, combine the cooled pasta, dried cranberries, chopped spinach, crumbled feta, toasted pecans, and diced red onion. Toss everything together gently.

Pour the dressing over the pasta mixture and fold everything together until evenly coated.

Cover and refrigerate for at least 30 minutes before serving.