Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package instructions, typically around 10 minutes until al dente. Drain and rinse under cold water.

Chop the cucumber into bite-sized pieces and thinly slice the red onion. Roughly chop the parsley and combine all ingredients in a large bowl with dried cranberries and crumbled feta.

In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, and a pinch of salt and pepper until fully emulsified.

Add cooled rigatoni to the bowl with vegetables and feta. Drizzle the vinaigrette over and toss gently until combined.

For enhanced flavor, cover and chill in the fridge for at least 30 minutes before serving, or serve immediately.