Begin by bringing a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a small bowl, combine olive oil, fresh orange juice, orange zest, honey, salt and pepper. Whisk until well blended.

In a large mixing bowl, add cooled penne pasta, chopped spinach, chopped arugula, crumbled feta, dried cranberries, halved cherry tomatoes, and sliced red onion. Gently toss together.

Drizzle the orange vinaigrette over the salad mixture and toss gently until well combined.

Taste and adjust the seasoning if needed. Add salt or pepper to preference.

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled or at room temperature. Enjoy!