Bring a large pot of salted water to a rolling boil. Add the fusilli or rotini and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and a pinch of salt and pepper until emulsified. Set aside.

In a large mixing bowl, combine the cooled pasta with diced pears, arugula, crumbled feta, chopped walnuts, and cranberries. Gently mix to ensure even distribution.

Drizzle the dressing over the salad and toss gently to coat the ingredients without crushing the pears.

Taste and adjust seasoning with more salt, pepper, or honey if desired. Serve immediately or chill for 30 minutes for enhanced flavor.

Consider chilling the salad for about 30 minutes before serving to allow flavors to meld.