In a large pot, bring salted water to a rolling boil over high heat. Add the rigatoni pasta and cook for 10-12 minutes, or until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander.

Immediately rinse the drained rigatoni under cold water in the colander to stop the cooking process and cool it down. Shake off excess water and transfer the pasta to a bowl.

Add the crumbled feta cheese, dried cranberries, and finely chopped red onion to the bowl. Gently toss the ingredients together.

Chop a handful of fresh parsley and sprinkle it over the rigatoni mixture. Fold the parsley in gently.

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

Drizzle the lemon vinaigrette over the salad mixture and gently toss until all ingredients are coated.

Taste the salad and adjust the seasoning if necessary.

Serve immediately or chill in the refrigerator for about 30 minutes for optimal flavor melding.