Boil Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package instructions until al dente, about 10–12 minutes. Drain and rinse under cold water.

Make Vinaigrette: Whisk together lemon juice, olive oil, honey, salt, and pepper in a bowl until emulsified, about 1–2 minutes. Adjust seasoning to taste.

Combine Ingredients: In a mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, pine nuts, and sliced red onion gently using a spatula.

Add Leafy Greens: Add lemon zest and baby spinach, stirring gently to incorporate without bruising the greens.

Dress the Salad: Drizzle the vinaigrette over the ingredients and toss gently until well coated.

Chill: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.

Serve: Toss again, taste, and adjust seasoning if necessary. Serve chilled or at room temperature.