Bring a large pot of salted water to a rolling boil over high heat. Add the rigatoni pasta and cook according to package instructions, usually around 10-12 minutes, until al dente. Stir occasionally to prevent sticking.

Drain the cooked rigatoni in a colander and rinse it under cold running water to stop the cooking process. Transfer the rigatoni to a large mixing bowl.

Crumble the feta cheese into small pieces and add it to the cooled rigatoni. Gently fold the cheese into the pasta using a spatula.

Mix in the dried cranberries, distributing them evenly throughout the pasta and feta.

Finely chop the red onion and sprinkle it over the pasta mixture, followed by chopped fresh parsley. Combine gently with a spatula.

In a small bowl, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, and a pinch of salt and black pepper.

Pour the vinaigrette over the pasta mixture and toss everything together gently.

Taste the salad and adjust the seasoning as needed. Serve immediately or refrigerate for 30 minutes to enhance the flavors.