Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the rigatoni pasta and cook according to package instructions for 10 to 12 minutes until al dente.

Carefully drain the rigatoni in a colander and immediately rinse it under cold water to halt the cooking process. Allow the pasta to cool.

In a large mixing bowl, combine the cooled rigatoni with crumbled feta cheese, dried cranberries, finely chopped red onion, and fresh parsley. Gently fold the ingredients together.

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

Drizzle the vinaigrette over the rigatoni salad and gently toss until thoroughly coated.

Adjust seasoning with additional salt or pepper as needed. Allow to chill in the refrigerator for about 30 minutes before serving.