Begin by boiling a pot of salted water and cook the rigatoni until it reaches an al dente texture. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process.

In a large mixing bowl, combine the cooled rigatoni with crumbled feta, dried cranberries, cherry tomatoes, red onion, and parsley, stirring gently to mix.

In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, and a pinch of salt and pepper until the mixture is smooth and well blended.

Drizzle the dressing over the pasta mixture and toss everything together until all ingredients are evenly coated.

For the best flavor, let the salad sit in the refrigerator for at least half an hour before serving, allowing the ingredients to harmonize beautifully.