Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the rigatoni pasta and cook according to the package instructions, typically 10-12 minutes, until it reaches al dente tenderness.

Once the pasta is al dente, promptly drain it in a colander and rinse thoroughly under cold water. Set the pasta aside in a large mixing bowl.

While the pasta is cooling, take the crumbly feta cheese and place it in a separate mixing bowl. Using a fork, crumble the feta into smaller pieces.

In the bowl with the cooled rigatoni, add the crumbled feta, dried cranberries, and finely chopped red onion. Gently toss the mixture to combine evenly.

Next, chop the fresh parsley into small pieces and toss it into the mixing bowl.

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

Pour the prepared lemon vinaigrette over the salad mixture and gently toss everything together.

Taste the salad and adjust the seasoning as necessary. Allow the salad to chill in the refrigerator for 30 minutes before serving.