Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook for about 8–10 minutes until al dente. Drain and rinse under cold water.

In a small bowl, whisk together olive oil, fresh orange juice, orange zest, and honey. Add salt and pepper to taste and mix until well emulsified.

To the bowl with cooled penne, add spinach, arugula, feta, cranberries, cherry tomatoes, and red onion.

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

Taste the salad and adjust the seasoning with more salt or pepper as needed.

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

Serve the salad cold or at room temperature, enjoying the refreshing flavors.