Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook for about 10 minutes until al dente, then drain and rinse under cold water.

Chop the cucumber, slice the red onion thinly, and roughly chop the parsley. Combine these with the dried cranberries and crumbled feta cheese in a large bowl.

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

Combine the cooled rigatoni with the salad ingredients and pour the vinaigrette over. Toss gently to coat everything evenly.

Chill the salad in the refrigerator for about 30 minutes before serving, and garnish with extra parsley if desired.