Boil salted water over medium-high heat and cook the pasta until al dente, about 8-10 minutes. Drain and rinse with cold water.

In a large mixing bowl, combine the cooled pasta with strawberries, blueberries, blackberries, spinach, and red onion.

In a jar, mix olive oil, white balsamic vinegar, sugar, kosher salt, and black pepper. Shake until combined.

Pour the dressing over the pasta and berry mixture. Toss gently with tongs to coat evenly.

Crumble goat cheese over the salad and fold it in gently, preserving texture.

Serve immediately or refrigerate for up to two hours before serving.