Begin by bringing a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook for about 10 minutes, or until al dente. Drain and rinse under cold water to stop cooking. Set aside in a large mixing bowl.

In a medium bowl, whisk together fresh lemon juice, olive oil, salt, and pepper until emulsified. Adjust seasoning to taste.

In the bowl with the cooled rigatoni, add crumbled feta cheese, dried cranberries, and diced mixed vegetables. Gently toss to combine.

Pour the prepared lemon vinaigrette over the pasta mixture. Toss gently to coat all ingredients evenly.

Cover the bowl and chill in the refrigerator for at least 30 minutes to meld flavors.

Before serving, taste and adjust seasoning. If too dry, add more vinaigrette. Serve in a dish showcasing the colors.