In a large pot, bring salted water to a vigorous boil over high heat. Add the rigatoni and cook for 10-12 minutes until al dente. Drain the pasta in a colander and transfer it to a large mixing bowl.

Rinse the rigatoni under cold running water for about 1-2 minutes, gently tossing it to stop the cooking process. Drain well.

In the bowl with the cooled pasta, crumble the feta cheese and add it to the mix, followed by the dried cranberries, finely chopped red onion, and freshly chopped parsley.

In a separate small bowl, whisk together olive oil, lemon juice, honey, and Dijon mustard. Add in salt and pepper to taste.

Pour the vinaigrette over the pasta mixture, and gently toss everything together, being careful not to mangle the feta or cranberries.

Taste the salad and adjust the seasoning if needed. Serve immediately, or refrigerate for about 30 minutes before serving.