Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package instructions (10–12 minutes) until al dente.

Drain the pasta in a colander and rinse under cold water for about 30 seconds.

In a large mixing bowl, combine the cooled pasta with crumbled feta, cranberries, minced onion, and chopped parsley. Fold gently.

Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.

Pour the vinaigrette over the salad and toss gently to coat all ingredients.

Taste and adjust seasoning if necessary, then cover and chill in the refrigerator for about 30 minutes.

Serve the salad chilled, ensuring a mix of feta, cranberries, and rigatoni in each scoop.