Cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Allow the pasta to cool completely before assembling the salad.

While the pasta cools, wash and dry the baby spinach. Hull and slice the strawberries into bite-sized pieces. Thinly slice the red onion and roughly chop the pecans if needed.

In a small bowl or jar, whisk together the strawberry vinaigrette, olive oil, honey, Dijon mustard, salt, and black pepper until smooth and well combined.

In a large mixing bowl, combine the cooled pasta, fresh spinach, sliced strawberries, red onion, crumbled feta cheese, and chopped pecans. Toss gently to distribute the ingredients evenly without crushing the berries.

Pour the dressing over the salad and toss carefully until all ingredients are lightly coated. Add additional dressing if desired for a more flavorful salad.

Cover and refrigerate for 15 to 30 minutes before serving to allow the flavors to blend together while keeping the spinach fresh and crisp.

Give the salad one final gentle toss before serving. Garnish with extra strawberries, feta, and pecans for a beautiful presentation.