Begin by bringing a large pot of salted water to a vigorous boil over high heat. Once it's bubbling, add the rigatoni pasta and cook according to the package instructions, typically 10–12 minutes, until it reaches al dente.

Once the rigatoni is al dente, carefully drain it into a colander. Rinse the pasta under cold running water for about 1-2 minutes to stop the cooking process and cool it down.

Transfer the cooled rigatoni into a large mixing bowl. Crumble the feta cheese directly over the pasta, and gently mix the ingredients.

Next, sprinkle the dried cranberries into the bowl and gently fold them into the pasta mixture.

Finely chop the red onion and toss it into the pasta bowl, mixing well.

Chop fresh parsley and add it to the salad, folding it in to ensure even distribution.

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

Pour the vinaigrette over the rigatoni salad, tossing gently to combine.

Taste your salad and adjust seasonings as preferred.

Serve immediately or chill in the refrigerator for about 30 minutes before serving.