Pacific Coast Salad

3 cups cooked whole wheat shell macaroni, chilled
1 cup coarsely chopped walnuts
1/4 (one-quarter) cup chopped red onion
1 cup diced pineapple
1 cup sliced fresh mushrooms
1/3 cup raspberry vinegar
2 tablespoons olive oil
2 teaspoons honey
1/4 (one-quarter) teaspoon salt
1/2 (one-half) pound spinach leaves
1/2 (one-half) cup fresh raspberries

Combine shell macaroni, walnuts, onion, pineapple and mushrooms. Combine raspberry vinegar, olive oil, honey and salt in jar. Cover and shake well. Pour over macaroni mixture and toss lightly. Arrange spinach on large serving platter and top with salad mixture. Arrange raspberries on top. Serves six.