Boil a large pot of salted water, add rigatoni pasta and cook per package instructions (10-12 minutes) until al dente.

Drain pasta in a colander and rinse thoroughly under cold water, toss gently to cool.

In a large mixing bowl, combine cooled pasta with feta, cranberries, onion, and parsley; stir gently.

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

Pour the dressing over the salad mixture, gently toss until rigatoni is evenly coated.

Taste and adjust seasoning as necessary with salt, honey, or lemon juice.

Serve immediately or chill for 30 minutes to enhance flavors.