Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the rigatoni pasta and cook for 8-10 minutes, or until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled rigatoni with chopped spinach, halved cherry tomatoes, crumbled feta cheese, dried cranberries, and sliced red onion. Fold ingredients gently.

In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, and a pinch of salt and pepper until creamy.

Pour the dressing over the salad mixture and gently toss until all ingredients are coated.

Cover and chill the salad in the refrigerator for at least 30 minutes before serving.

Serve the Feta Cranberry Rigatoni Salad as a light main dish or a side. Add extra feta or a drizzle of olive oil before serving.