1. Bring a large pot of salted water to a boil on the stove.

2. Add the rigatoni pasta to the boiling water and cook according to the package instructions until al dente, typically around 10 to 12 minutes.

3. Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process.

4. Allow the pasta to drain completely and set it aside in a large mixing bowl.

5. Crumble the feta cheese into small pieces using your fingers or a fork and set it aside.

6. Measure out the dried cranberries and add them to the bowl with the pasta.

7. Finely chop the red onion and add it to the bowl with the pasta, cranberries, and feta cheese.

8. Chop the fresh parsley and sprinkle it over the pasta mixture.

9. In a separate small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is fully combined.

10. Pour the lemon vinaigrette over the pasta and toss everything together gently until all the ingredients are evenly coated with the dressing.

11. Taste the salad and adjust seasoning if needed, adding more salt or pepper if desired.

12. Serve the salad immediately or refrigerate it for about 30 minutes to allow the flavors to meld.