Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the rigatoni pasta and cook according to package instructions until al dente, approximately 10-12 minutes.

Once the rigatoni is cooked, drain it in a colander and rinse under cold water to halt the cooking process. Allow it to cool for 5-10 minutes.

In a large mixing bowl, combine the cooled rigatoni with crumbled feta cheese, dried cranberries, finely chopped red onion, and freshly chopped parsley. Gently fold the ingredients together.

In a separate bowl, whisk together olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper until emulsified.

Pour the vinaigrette over the pasta mixture. Toss gently to ensure every piece of rigatoni is coated with the dressing.

Taste and adjust seasoning with more salt, pepper, honey, or lemon juice as needed.

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.