Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the penne pasta and cook according to package instructions until al dente, typically 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.

In a small mixing bowl, whisk together fresh orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until well combined and emulsified.

In a large mixing bowl, combine the cooled penne pasta, crumbled feta cheese, dried cranberries, chopped toasted walnuts, and fresh baby spinach. Use a gentle folding motion to mix.

Drizzle the prepared orange vinaigrette over the salad mixture, ensuring an even distribution, and carefully toss together.

Serve immediately or refrigerate for about 30 minutes to enhance the flavors.