Fill a large pot with water, add salt, and bring it to a boil. Cook rigatoni pasta for 10-12 minutes until al dente.

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

Crumble the feta cheese into a bowl, chop the red onion, then add parsley and cranberries, mixing to combine.

Whisk olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper together in a small bowl until emulsified.

Pour the feta mixture over the rigatoni, drizzle with vinaigrette, and toss to combine until evenly coated.

Taste the salad and adjust seasoning if needed. Serve immediately or chill in the refrigerator for 30 minutes.