Boil a large pot of salted water. Cook rigatoni according to package directions for al dente.

Drain the pasta in a colander and rinse well with cold water to stop the cooking and remove starch. Shake off as much water as possible.

In a mason jar or small bowl, combine all vinaigrette ingredients (olive oil, lemon juice, Dijon, honey, minced garlic, salt, pepper). Shake or whisk vigorously until emulsified.

In a large serving bowl, add the cooled pasta, hand-crumbled feta, dried cranberries, and optional toasted pine nuts.

Pour about 3/4 of the dressing over the salad and toss gently to combine everything well.

Just before serving, add the fresh baby spinach and toss one last time to wilt the greens slightly.

Serve immediately, or chill for up to 1 hour. Add remaining dressing if the pasta seems dry.