Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package instructions (10-12 minutes) until al dente.

Drain and Rinse: Drain the pasta in a colander and rinse under cold water to halt the cooking process. Transfer to a large mixing bowl.

Add Feta Cheese: Crumble the feta over the pasta and mix gently to combine.

Incorporate Cranberries and Onion: Fold in the dried cranberries and red onion into the mixture.

Add Fresh Parsley: Sprinkle chopped parsley over the salad and gently toss to distribute.

Whisk the Dressing: In a separate bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth.

Combine Salad and Dressing: Pour the vinaigrette over the salad mixture and toss gently.

Adjust Seasoning: Taste the salad and adjust the seasoning with additional salt or pepper if needed.

Chill for Best Flavor: If possible, let the salad chill for 30 minutes in the refrigerator before serving.