COOK PASTA: Cook the pasta according to package directions to al dente. Make sure to generously salt the water; this is what will actually season the pasta! I add 1 teaspoon salt to every 4 cups of water.
DRESSING: While the pasta is cooking, prepare the dressing. In a mason jar combine the apple cider vinegar, white wine vinegar, sugar, (adjust -- more or less to personal preference, I use 2 tablespoons), paprika, onion powder, olive oil, poppyseeds, and salt and pepper (I add 1/4 teaspoon each). Seal the jar and shake vigorously to combine.
FINISHING PASTA: Drain the pasta once it's cooked through and immediately toss a few tablespoons of the dressing with the pasta. Chill the dressed pasta in the fridge.
REMAINING INGREDIENTS: Meanwhile, prep the other additions: thinly slice the celery, thinly slice (or chop) the apple and toss with the lemon juice, and peel the oranges or drain from the can.
ASSEMBLY: In a very large bowl, toss the completely cooled pasta with the spinach. Add in the celery, apple, oranges, dried cranberries, and coarsely chopped pecans. Drizzle dressing over the salad and toss to combine. Add feta cheese to personal preference and enjoy immediately.
STORAGE: This salad isn't very great leftover. If you aren't eating this immediately, keep the ingredients separate from the dressing and only toss with the dressing right before eating. Top with pecans and feta after dressing the salad.