01 -
Bring a large pot of salted water to a boil on the stove.
02 -
Add the rigatoni pasta to the boiling water and cook according to the package instructions until al dente, typically around 10 to 12 minutes.
03 -
Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process.
04 -
Allow the pasta to drain completely and set it aside in a large mixing bowl.
05 -
Crumble the feta cheese into small pieces using your fingers or a fork and set it aside.
06 -
Measure out the dried cranberries and add them to the bowl with the pasta.
07 -
Finely chop the red onion and add it to the bowl with the pasta, cranberries, and feta cheese.
08 -
Chop the fresh parsley and sprinkle it over the pasta mixture.
09 -
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.