Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, then drain and rinse with cold water to cool it down quickly.

1. While the pasta is cooling, chop the spinach, dill, red onion, and cucumber. Set aside.
2. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined. Taste and adjust seasoning if needed.
3. In a large bowl, combine the cooked and cooled pasta with the chopped spinach, dill, red onion, and cucumber.
4. Pour the dressing over the pasta and vegetables, tossing everything together to coat evenly.
5. Refrigerate for at least 30 minutes for the flavors to meld. Serve chilled, garnished with optional toppings like cherry tomatoes, avocado, or toasted nuts/seeds.