Begin by bringing a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package instructions, about 10-12 minutes.

Carefully drain the pasta and rinse it under cold running water for about 30 seconds to stop the cooking process.

In a large mixing bowl, combine cooled rigatoni, crumbled feta cheese, dried cranberries, finely chopped red onion, and chopped fresh parsley.

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

Pour the vinaigrette over the pasta and salad ingredients. Gently toss until coated.

Taste and adjust the seasoning with salt or lemon juice as desired.

Serve immediately or cover and chill in the refrigerator for about 30 minutes before serving.