Boil the Pasta: Bring a large pot of salted water to a rolling boil. Cook the rigatoni according to package instructions until al dente, about 10-12 minutes.

Drain and Cool: Drain the rigatoni and rinse under cold water to cool. Transfer to a large mixing bowl.

Prepare the Ingredients: Crumble the feta, finely chop the onion and parsley.

Combine the Salad Components: Add feta, cranberries, onion, and parsley to the rigatoni and toss gently.

Whisk the Lemon Vinaigrette: Combine olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a bowl and whisk until emulsified.

Dress the Salad: Drizzle vinaigrette over the salad, mixing gently to coat.

Taste and Adjust: Adjust seasoning with more salt, pepper, or honey if desired.

Serve or Chill: Serve immediately or let chill in the fridge for 30 minutes before serving.