Cook the rigatoni until al dente, about 10-12 minutes. Drain and rinse with cold water.

In a large bowl, mix the cooled rigatoni with crumbled feta cheese and dried cranberries, adding any optional fresh vegetables.

Whisk together lemon juice, olive oil, salt, and pepper to make the dressing.

Pour the vinaigrette over the salad and gently toss to combine.

Chill in the refrigerator for at least 30 minutes before serving.