Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, stir in the rigatoni pasta and cook according to the package directions, usually around 10 to 12 minutes, until it’s al dente.

Once the rigatoni reaches the al dente stage, carefully drain it in a colander. Rinse the pasta under cold running water for about 1-2 minutes to stop the cooking process and cool it down.

After draining, let the pasta sit for a minute to remove excess moisture. Transfer the cooled rigatoni to a large mixing bowl. Now, add the crumbled feta cheese, dried cranberries, finely chopped red onion, and freshly chopped parsley.

In a separate medium bowl, whisk together 1/4 cup of olive oil, the juice of one fresh lemon, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Season the vinaigrette with a pinch of salt and black pepper to taste.

Pour the prepared lemon vinaigrette over the pasta mixture in the large bowl. Gently toss everything together using a spatula or tongs until the salad is well coated.

After tossing, taste the salad and adjust the seasoning as needed. You may want to add a bit more salt, pepper, or even a touch more honey if you prefer a sweeter dressing.

For the best flavor, let your salad sit for about 30 minutes in the refrigerator before serving.