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, usually about 10-12 minutes, until al dente. Stir occasionally to prevent sticking and check for doneness.

After the rigatoni is cooked, carefully drain it in a colander and rinse it under cold water. This halts the cooking process and cools the pasta down.

Transfer the cooled rigatoni into a large mixing bowl. Crumble the feta cheese over the pasta, and then add the dried cranberries and finely chopped red onion. Gently mix these ingredients together until evenly distributed.

Sprinkle the chopped fresh parsley over the pasta mixture. Using clean hands or a wooden spoon, carefully toss everything together.

In a small bowl, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper to create a smooth vinaigrette.

Pour the lemon vinaigrette over the rigatoni salad, using a gentle folding motion to coat the pasta and other ingredients evenly.

Taste your Feta & Cranberry Rigatoni Salad and adjust the seasoning if needed. You can serve it immediately or chill it in the refrigerator for about 30 minutes.