Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the rigatoni and cook according to the package instructions, typically 10-12 minutes, until it's al dente.

Once the rigatoni is al dente, drain it in a colander and rinse it under cold water to stop the cooking process and cool it down.

While the pasta cools, crumble the feta cheese into a medium bowl, allowing it to break into small, creamy pieces.

With the pasta now in the mixing bowl, add the dried cranberries and gently fold them into the cooled pasta.

Finely chop the red onion and add it to your mixing bowl. If the flavor is too strong, soak the chopped onion in cold water before adding it.

Chop the fresh parsley and sprinkle it over the pasta mixture. Stir gently to combine all the ingredients.

In a small bowl, whisk together olive oil, fresh lemon juice, honey, dijon mustard, and a pinch of salt and black pepper.

Pour the prepared vinaigrette over the pasta and other ingredients in the mixing bowl. Gently toss the salad to ensure it's evenly coated.

After tossing, taste the salad to evaluate its seasoning and adjust with additional salt, pepper, or lemon juice to suit your palate.

You can serve the salad immediately or refrigerate for about 30 minutes to enhance its refreshing taste.