Boil water for noodles in a large pot.

While waiting for the water to boil, mix all the dressing ingredients together in a large bowl. NOTE: I recommend scooping out the seeds from your cucumber to prevent the dressing from getting too watery. I do this by cutting the cucumber lengthwise and then using my knife or a spoon to scoop the seeds out. They come out super easy! Then, I chop them.

Prepare the veggies. Finely dice the red onions. Roughly chop the spinach into smaller pieces. Peel the cucumber, cut it lengthwise, scoop out the seeds and roughly chop. (If you know there won't be leftovers, you can leave the seeds in. Remove them if you want the pasta salad to last a few days. This helps the cucumbers hold up longer without getting as watery.)

Once pasta is done, move to strainer, rinse under cool water and drain well. Add cooled, drained pasta to the bowl with the dressing.

Add the red onion, spinach and cucumber. Toss everything together, cover and chill. Enjoy after 3-4 hours in the refrigerator, or you can always make this a day ahead.

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