Cook the pasta according to package directions. Drain and rinse in cool water.
Meanwhile prepare the ingredients - chop the strawberries (remove stems), halve the grapes, chop the celery, and coarsely chop the pecans.
Combine the strawberries, grapes, celery, pecans, and dried cranberries in a large bowl with the completely cooled pasta. Toss together.
Meanwhile prepare the dressing: Combine the lemon juice, lemon zest, onion powder, dijon mustard, salt and sugar in a blender or food processor. Blend or pulse until completely smooth. Slowly pour in the oil and blend.
If not enjoying immediately, do not add the dressing until right before eating.
When ready to enjoy, toss the dressing with the salad. You may not use it all, so add to desired preference and save any remaining dressing for other salads.
*I like to toast the pecans. To do this, spread them evenly in a dry skillet over medium heat. Stir around for 5-7 minutes or until fragrant. Be careful because the nuts can very easily go from toasted to scorched.