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 stop the cooking process.

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

In a large mixing bowl, combine the cooked rigatoni, feta cheese, dried cranberries, cherry tomatoes, cucumber, 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.