Bring a large pot of salted water to a boil.

Add the rigatoni and cook according to the package instructions, typically 10-12 minutes, until it reaches an al dente texture.

Drain the pasta and then rinse it under cold water.

Allow the rinsed pasta to cool, then place it in a large mixing bowl.

Crumble the feta cheese into small pieces and set aside.

Pour in the dried cranberries.

Finely chop the red onion and mix it in with the pasta and cranberries.

Chop fresh parsley and sprinkle it over the pasta mixture.

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

Pour the vinaigrette over the salad and gently toss everything together.

Taste your salad and adjust the seasoning as needed.

Serve immediately or chill in the refrigerator for 30 minutes.