Bring a large pot of water to a rolling boil, adding a pinch of salt. Add the rigatoni and cook according to package instructions, typically 10-12 minutes, until al dente. Drain and rinse under cold water.

Transfer the rinsed rigatoni to a mixing bowl and let cool for a few minutes.

Crumble the feta cheese into small pieces and add to the mixing bowl with the cooled rigatoni.

Sprinkle the dried cranberries over the pasta and feta mixture and fold gently.

Finely chop the red onion and add it to the salad, mixing well.

Wash and chop the fresh parsley, then add it to the salad, folding gently.

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

Pour the vinaigrette over the salad mixture and toss gently.

Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to meld flavors.