Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook for 10 to 12 minutes until al dente.

Drain and Cool: Drain the pasta and rinse under cold water until cool to the touch.

Mix the Salad Ingredients: In a large mixing bowl, combine the cooled rigatoni, crumbled feta, cranberries, onion, and parsley.

Prepare the Lemon Vinaigrette: In a separate bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.

Combine Salad and Dressing: Pour the vinaigrette over the salad mixture and toss gently.

Adjust Seasoning: Taste the salad and add more salt, pepper, or honey if needed.

Serve or Chill: Serve immediately or cover and refrigerate for at least 30 minutes before serving.