Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 10-12 minutes.

Drain and rinse the pasta under cold running water for about 1-2 minutes to stop the cooking process.

In a large mixing bowl, combine the cooled rigatoni with feta, cranberries, red onion, and parsley. Toss gently.

Whisk together the olive oil, lemon juice, honey, Dijon mustard, and seasoning in a separate bowl until blended.

Pour the vinaigrette over the salad and toss gently, ensuring every piece is coated.

Taste and adjust seasoning if necessary.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.