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

In a medium bowl, combine olive oil, lemon juice, honey, and Dijon mustard. Season with salt and pepper. Whisk until fully blended.

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

Drizzle the vinaigrette over the salad and toss lightly until evenly coated.

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Adjust seasoning before serving.