Begin by bringing a large pot of salted water to a rolling boil over high heat.

Once the water is boiling, add the rigatoni and stir immediately to prevent sticking. Cook it according to the package instructions, about 10-12 minutes.

After cooking, drain the rigatoni in a colander and rinse it under cold water.

Transfer the cooled rigatoni into a large mixing bowl.

Crumble the feta cheese and add it to the mixing bowl with the rigatoni.

Add the dried cranberries to the bowl alongside the feta and rigatoni.

Finely chop the red onion and stir it into the salad mixture.

Sprinkle the freshly chopped parsley over the salad and mix it gently.

In a separate bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.

Pour the homemade vinaigrette over the salad components in the mixing bowl and toss gently.

Taste your salad and adjust the seasonings as needed.

For the best flavor, either serve the salad immediately or refrigerate it for about 30 minutes.