Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente.

Drain the pasta in a colander and rinse under cold water to cool.

In a mixing bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.

In a large mixing bowl, combine the cooled rigatoni, feta cheese, cranberries, cherry tomatoes, cucumber, red onion, and parsley.

Pour the lemon vinaigrette over the salad and toss gently to combine.

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