Bring a large pot of salted water to a boil over high heat. Add the rigatoni pasta and cook for about 10–12 minutes, or until al dente. Drain and rinse under cold water.

In a medium bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper until well combined. Taste and adjust seasoning if necessary.

In a large mixing bowl, add the cooled rigatoni, feta cheese, dried cranberries, toasted pine nuts, and red onion. Gently fold ingredients together.

Incorporate the baby spinach and lemon zest into the salad mixture. Gently toss to combine.

Pour the prepared vinaigrette over the salad and gently mix until well combined.

Cover the salad and chill in the refrigerator for at least 30 minutes before serving.