In a large pot, bring salted water to a rapid boil over high heat. Add the rigatoni pasta and cook for 10-12 minutes, or until al dente. Drain and transfer to a mixing bowl.

Rinse the drained rigatoni thoroughly under cold water to stop the cooking process. Let the pasta drain well and return it to the mixing bowl.

Crumble the feta cheese into the bowl with the rigatoni.

Add the dried cranberries and finely chopped red onion to the mixing bowl.

Sprinkle the fresh parsley over the pasta mixture.

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

Pour the prepared vinaigrette over the rigatoni mixture and toss gently to coat.

Taste the salad and adjust the seasoning if necessary. Serve immediately or refrigerate for about 30 minutes.