Begin by bringing a large pot of salted water to a rolling boil. Add the Halloween pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once done, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set the pasta aside to cool while you prepare the vegetables.

While the pasta cools, finely chop the red onion. Peel the rainbow carrots and slice them into thin rounds. Wash and roughly chop the spinach leaves. Combine all the freshly chopped vegetables in a mixing bowl.

In a medium-sized bowl, combine olive oil, red wine vinegar, brown mustard, maple syrup, dried sage, oregano, thyme, salt, and pepper. Whisk until well-combined and emulsified.

In a large mixing bowl, combine the cooled Halloween pasta with the chopped vegetables. Drizzle the dressing over the mixture and toss everything together to ensure even coating.

Serve the Halloween Pasta Salad immediately at room temperature, or store salad and dressing separately in the fridge until ready to serve.