In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package instructions, about 10-12 minutes, until al dente. Drain the pasta and rinse with cold water to stop the cooking process.

In a small mixing bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.

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

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

Give the salad a taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your liking.

Let the salad sit for about 10 minutes to allow the flavors to meld together before serving. Enjoy your fresh and colorful creation!