Cook the pasta al dente so it holds its shape when tossed with the dressing and vegetables. Drain the pasta thoroughly to prevent excess water from diluting the dressing. Allow the pasta to cool before adding the spinach to help keep the leaves fresh. Toast the walnuts carefully, as they can burn quickly. Slice the red onion thinly so its flavour does not overpower the other ingredients. Whisk the dressing thoroughly to combine the olive oil, honey, mustard, and lemon juice. For make-ahead preparation, store the dressing, pasta, vegetables, and walnuts separately where practical. Add the walnuts just before serving to preserve their crunch. Taste the salad before serving and adjust the lemon juice, pepper, or salt as needed. Fetta already contributes saltiness. Fusilli, farfalle, penne, and rotini all work well for this recipe. Goat cheese can replace fetta for a similar tangy flavour, while fresh mozzarella offers a milder alternative. To replace walnuts, use toasted pecans, almonds, sunflower seeds, or pumpkin seeds. For a less tangy dressing, reduce the lemon juice slightly or add a little more honey. Baby kale can replace spinach. Remove tough stems and chop the leaves finely. Serve alongside grilled chicken, baked fish, roasted vegetables, grilled courgettes, roasted peppers, or warm flatbread. Refrigerate leftovers promptly in an airtight container and enjoy within 2–3 days. Add a squeeze of lemon juice or a drizzle of olive oil if the pasta absorbs too much dressing. The salad is best chilled or at room temperature. For a slightly warm version, allow the pasta to cool until it is no longer steaming before adding the spinach, fetta, and dressing. Nutritional values are approximate and may vary depending on the pasta, fetta, and other ingredients used.