Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the rigatoni pasta and cook for 10-12 minutes, stirring occasionally until al dente. Drain the pasta in a colander and let it cool slightly.

After draining the rigatoni, rinse it under cold running water to halt the cooking process. Shake off any excess water, then transfer the rigatoni to a large mixing bowl and set it aside for later.

While your rigatoni cools, crumble the feta cheese into a separate bowl aiming for small, uniform crumbles to ensure even distribution throughout the salad.

In the bowl with the rigatoni, add dried cranberries and finely chopped red onion. Gently stir the mixture with a spatula, ensuring the contents are well combined.

Sprinkle the chopped fresh parsley over the rigatoni mixture and carefully fold it into the salad to avoid crushing the pasta or feta.

In a separate bowl, whisk together olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper to create a well-emulsified dressing.

Pour the prepared vinaigrette over the pasta mixture and gently toss everything together using tongs to ensure all pieces are coated.

Taste the salad and adjust the seasoning if needed, adding more salt, lemon juice, or honey based on your preferences.

Serve the salad immediately for a fresh experience, or chill it in the refrigerator for 30 minutes for the flavors to meld together.