Start by bringing a large pot of heavily salted water to a rolling boil over high heat. Once boiling, add the rigatoni and cook for 10 to 12 minutes until al dente. Stir occasionally to prevent sticking and drain the pasta in a colander.

After draining the rigatoni, immediately rinse it under cold running water to halt the cooking process and cool it down. Shake off any excess water before transferring the pasta to a large mixing bowl.

In the mixing bowl with the cooled rigatoni, gently fold in the crumbled feta cheese, sweet dried cranberries, and finely chopped red onion. Mix everything together until evenly distributed.

In a separate small bowl, whisk together olive oil, freshly squeezed lemon juice, honey, Dijon mustard, salt, and black pepper until fully emulsified.

Drizzle the prepared vinaigrette over the pasta mixture and gently toss until everything is coated evenly, being careful not to break the feta too much.

For best results, allow the salad to chill in the refrigerator for at least 30 minutes before serving, garnished with fresh chopped parsley.