Autumn Crunch Salad

Directions

1. 1
   Cook the pasta according to package directions.While the pasta is cooking, prepare the dressing. In a food processor or blender (I used my small Twister jar on the Blendtec) combine the oil (the vegetable oil yields a richer and in my opinion better taste, but the olive oil is healthier and still tastes great), apple cider vinegar, white wine vinegar, sugar, (adjust -- more or less to personal preference, we like a less sweet dressing and use about 2 tablespoons) paprika, and onion powder. Pulse or blend for about 10 seconds. Stir in the poppyseeds.
2. 2
   Drain the pasta once it's cooked through and immediately toss a few tablespoons of the dressing with the pasta. This helps the pasta soak in the dressing and the flavor.Chill the dressed pasta in the fridge.Meanwhile, combine the (washed and de-stemmed) spinach with the chopped celery in a large bowl.
3. 3
   Add in the cranberries and a can of drained mandarine oranges.If desired peel the apple (We like to leave on the peel!) and then slice into thin slices.
4. 4
   Pour dressing over the salad and toss.
5. 5
   Add in the completely cooled pasta and toss with the rest of the salad.If you want to toast the pecans, place them in a single layer in a dry saucepan (don't add anything) over medium heat. Stir constantly until the nuts are barely fragrant -- just a couple of minutes. Watch carefully as the nuts are VERY easily scorched/burned.Top the salad with the pecans and feta cheese.Enjoy immediately