Cook the rigatoni in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.

In a small bowl, whisk together olive oil, lemon juice, honey, and Dijon mustard until emulsified.

In a large mixing bowl, combine the cooled rigatoni, crumbled feta, cranberries, walnuts, spinach, and red onion.

Drizzle the vinaigrette over the salad and gently toss to coat.

Serve immediately, or let it chill for about 15 minutes to allow flavors to meld.