1. Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions.

2. Drain the pasta and rinse it briefly under cool water, then let it drain completely.

3. In a small bowl or jar, whisk together the orange juice, orange zest, olive oil, red wine vinegar, honey, Dijon mustard, salt, black pepper, and half of the chopped shallot.

4. Add the cooled penne to a large mixing bowl and toss it with about two-thirds of the orange vinaigrette.

5. Add the arugula or mixed greens, dried cranberries, chopped pecans, remaining shallot, and most of the feta.

6. Gently toss everything together until evenly combined.

7. Top with the remaining feta and drizzle over the rest of the vinaigrette just before serving.

8. Serve immediately or chill for 20 to 30 minutes before serving for a colder pasta salad.