Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the rigatoni pasta and cook according to package instructions, usually about 10 to 12 minutes, until it reaches al dente tenderness.

Carefully drain the pasta into a colander and rinse it under cold running water for a minute to stop the cooking process.

Place the drained rigatoni into a large mixing bowl. Crumble the feta cheese on top of the pasta and gently combine the ingredients.

Stir in the dried cranberries and sprinkle the red onion over the top. Fold in the onion gently.

Add the fresh parsley to the bowl and fold it into the mix carefully.

In a separate bowl, combine the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper. Whisk until emulsified.

Pour the vinaigrette over the pasta salad mixture and toss gently but thoroughly.

Taste the salad and adjust the seasoning with extra salt and pepper as desired. Chill for about 30 minutes if preferred before serving.