Begin by bringing a large pot of salted water to a rolling boil. Add the rigatoni and cook according to the package instructions, about 10–12 minutes. Drain and rinse under cold water.

In a large mixing bowl, transfer the drained rigatoni and allow it to cool. Crumble the feta cheese and set aside.

Add the dried cranberries and finely chopped red onion to the mixing bowl with the rigatoni. Toss gently to combine.

Sprinkle the chopped parsley over the mixture and fold gently to distribute.

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

Pour the vinaigrette over the pasta mixture and toss gently until everything is well coated.

Taste and adjust seasoning if needed. Cover and refrigerate for about 30 minutes before serving.