Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the rigatoni and cook for about 10 minutes, or until al dente. Drain and rinse with cold water.

While the pasta cools, prepare the salad ingredients. Dice the cucumber and slice the red onion thinly. In a large mixing bowl, add the chopped parsley, cucumber, onion, cranberries, and feta.

In a small bowl, whisk together olive oil, lemon juice, honey, and Dijon mustard. Add salt and pepper to taste, and mix until smooth.

Add the cooled pasta to the salad bowl and drizzle the vinaigrette over. Toss gently to coat all ingredients with dressing.

If time allows, refrigerate for about 30 minutes before serving to enhance the flavors. Toss again before serving and garnish with more parsley if desired.